Step 1

Preheat oven to 350°F. Line 24 cups of a mini muffin pan with paper liners.

Step 2

Combine the cookie crumbs and butter until thoroughly combined.

Step 3

Divide the crust mixture evenly among the muffin cups, using about a tablespoon of the mixture in each cup. Press firmly into the bottom of the liners.

Step 4

Combine the flour, brown sugar, cinnamon, and salt.

Step 5

Add the butter, and mix with a pastry blender, a fork, or your fingers until the mixture forms crumbs.

Step 6

Refrigerate the topping while you make the filling.

Step 7

Using an electric mixer on medium speed, beat the cream cheese and sugar until thoroughly combined and smooth. Add the egg, vanilla, and cinnamon, and mix well. Mix in the sour cream.

Step 8

Divide the batter evenly among the muffin cups, filling almost to the top of each.

Step 9

Sprinkle the crumb topping over the filling. Gently press down into the filling.

Step 10

Bake 18 to 22 minutes, or until the cheesecakes are set and the topping has browned.

Step 11

Cool to room temperature. Then cover and refrigerate at least 4 hours before serving.