Preheat your oven to 325°F (163°C) and line a 12-cup cupcake pan with paper liners.

In a mixing bowl, combine finely crushed graham crackers, light brown sugar, and ground cinnamon until evenly mixed.

Slowly stir in the melted unsalted butter until the mixture resembles damp sand. Press about 2 tablespoons of this mixture into each liner to form a sturdy crust.

In a separate large bowl, beat softened cream cheese, granulated sugar, pure vanilla extract, sour cream, and cornstarch until smooth and creamy.

Gently add the lightly whisked eggs, folding them in carefully, then spoon this filling over the prepared crusts.

Place the muffin pan in the preheated oven and bake for 20-25 minutes until set with a slight jiggle.

Allow cooling at room temperature for about one hour.

In a saucepan, melt unsalted butter and light brown sugar over medium heat, stirring until bubbly. Add ground cinnamon, heavy cream, and chopped pecans, stirring well.

Allow the mixture to cool slightly for about 10 minutes before topping each cheesecake.

Once cooled, spoon the pecan topping over each mini cheesecake and chill in the fridge for at least 30 minutes before serving.