• Preheat the oven to 350 F ( 176 C). Line a standard sized muffin tin with 12 cupcake liners or spray each mini cheesecake tin cup with non-stick cooking spray.

TO MAKE THE CRUST:

• Combine graham cracker crumbs, sugar, melted butter and cinnamon in a medium sized bowl. Stir until the crumbs moisten, then divide the mixture among the cups in the muffin tin or mini cheesecake tin. Bake for 8- 10 minutes.  Take it out of the oven, when baked. Keep the oven at 350F. 

TO MAKE CHEESECAKE LAYER:

• In a medium bowl, mix together, at medium speed, softened cream cheese and sour cream until smooth. Add vanilla and sugar and mix to combine. Mix in eggs, one at a time. DO NOT OVERMIX!  Scoop out a ¼ cup of the cream cheese mixture and set aside. Pour the rest over the graham cracker crust.  

TO MAKE PUMPKIN PIE LAYER:

• In a medium bowl, beat eggs and pumpkin at medium speed, until smooth. Add ¼ cup of cheesecake mixture, brown sugar,  pumpkin pie spice and cinnamon and mix until combined.DO NOT OVERMIX!  Carefully divide pumpkin mixture over cheesecake layers. 
• Bake for about  25 minutes or until the edges set and the center gets slightly jiggly. Take out of the oven when it’s done, leave to cool completely at room temperature, then transfer to the fridge for at least 4 hours.  Top with whipped cream before serving. Sprinkle with pumpkin pie spice, cinnamon, and chopped pecans to taste.