Step 1: Prepare the Crust

1. Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.

2. In a mixing bowl, combine graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until fully coated.

3. Spoon about 1 tablespoon of the crust mixture into each liner and press down firmly.

4. Bake for 5 minutes and let cool completely before filling.

Step 2: Make the Cheesecake Batter

1. In a large bowl, beat cream cheese and granulated sugar until silky smooth.

2. Add sour cream, heavy cream, eggs, and vanilla extract. Mix until just combined—avoid overmixing.

Step 3: Fill and Swirl

1. Pour cheesecake batter into the prepared crusts, filling each liner about ⅔ full.

2. In a small bowl, mix brown sugar, cinnamon, and melted butter until a paste forms.

3. Drop a small dollop of the cinnamon paste on each cheesecake and gently swirl using a toothpick.

Step 4: Bake and Chill

1. Bake for 15–20 minutes, or until centers are just set.

2. Cool in the pan for 10–15 minutes, then transfer to the refrigerator for at least 2 hours before serving.

Step 5: Glaze and Serve

1. Whisk powdered sugar and milk until smooth. Drizzle over each cheesecake before serving.