01 -
Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
02 -
In a bowl, mix graham cracker crumbs, light brown sugar, and cinnamon. Add melted butter and combine until the mixture is moistened.
03 -
Press 2 tbsp of the graham cracker mixture into the bottom of each liner. Set aside.
04 -
In another bowl, beat cream cheese, granulated sugar, vanilla, sour cream, and cornstarch until smooth. Gently mix in the eggs until just combined.
05 -
Pour the cheesecake mixture over the prepared crusts, filling each liner about 3/4 full.
06 -
Bake in the preheated oven for 20-25 minutes, or until the centers are set with a slight jiggle. Cool in the pan for 1 hour.
07 -
In a saucepan over medium heat, melt butter for the pecan topping. Add brown sugar, cinnamon, and salt, stirring until the mixture begins to bubble.
08 -
Stir in heavy cream and chopped pecans. Remove from heat and let cool for 10 minutes.
09 -
Spoon the cooled pecan topping over the chilled cheesecakes. Refrigerate until ready to serve.