1. Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, combine graham cracker crumbs, granulated sugar, melted butter, and 1 teaspoon of cinnamon. Mix until the crumbs are evenly coated.
3. Press about one tablespoon of the crumb mixture into the bottom of each muffin liner to form the crust.
4. Bake the crusts for 5 minutes, then remove from oven and let cool.
5. In a large bowl, beat the cream cheese and brown sugar together until smooth and creamy, about 2-3 minutes.
6. Add vanilla extract and eggs, one at a time, beating well after each addition. Mix in the flour and sour cream until fully combined.
7. Pour the cheesecake batter over each crust, filling the cups about 3/4 full.
8. Bake for 18-20 minutes or until the centers are set. Allow to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
9. Before serving, sprinkle the tops with the remaining cinnamon and drizzle with caramel sauce.

As my grandmother always said, “It’s the little touches that make a dish memorable.” A sprinkle here, a drizzle there, and you’ve got something special.