1. Prepare the Crust

• Preheat your oven to 325°F (163°C).
• In a bowl, combine the crushed graham crackers, melted butter, 2 tablespoons of brown sugar, and ½ teaspoon of cinnamon. Mix until the crumbs are evenly coated.
• Divide the mixture evenly into 12 lined muffin tins, pressing it down firmly to form a crust. Use the back of a spoon or the bottom of a glass to flatten.
• Bake the crusts for 5 minutes, then remove from the oven and set aside to cool.

2. Make the Cheesecake Filling

• In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
• Add the eggs one at a time, mixing well after each addition.
• Mix in the sour cream, heavy cream, vanilla extract, and cornstarch until the batter is smooth.
• Divide the cheesecake batter evenly over the cooled crusts, filling each liner about two-thirds full.

3. Prepare the Pecan Topping

• In a small saucepan over medium heat, melt 4 tablespoons of butter.
• Add 8 tablespoons of brown sugar, 1 teaspoon of cinnamon, ¼ teaspoon of salt, and ¼ cup of heavy cream. Stir and cook until the mixture thickens slightly, about 2-3 minutes.
• Remove the saucepan from the heat and stir in the toasted, chopped pecans. Let the topping cool slightly before spooning it over the cheesecake batter.

4. Bake the Cheesecakes

• Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the cheesecakes are set but still have a slight jiggle in the center.
• Remove the cheesecakes from the oven and let them cool at room temperature.

5. Chill and Serve

• Once the cheesecakes have cooled, refrigerate them for at least 2-3 hours, or overnight for the best results.
• Remove the cheesecakes from the liners, garnish with whipped cream, extra chopped pecans, or a drizzle of caramel sauce, and serve!