1. Preheat the oven to 325°F. Line a standard 12-cup cupcake pan with paper liners and set aside.

Make the Crust

1. Stir together the crushed graham crackers, light brown sugar, and cinnamon.
2. Add the melted butter and stir well with a fork until all the crumbs are evenly moistened.
3. Press about 2 tablespoons of the mixture into an even layer in the bottom of each paper liner. Set aside.

Make the Cheesecake Filling

1. Mix the softened cream cheese, sugar, vanilla, sour cream, and cornstarch just until combined.
2. Add the beaten eggs and mix until combined. Do not overmix the batter.
3. Divide the cheesecake mixture evenly over the crusts.
4. Bake for 20–25 minutes, until the centers have set.
5. Set aside to cool for 1 hour.
6. Remove the cheesecakes from the pan and prepare the topping.

Make the Pecan Topping

1. In a small saucepan, combine the butter and brown sugar.
2. Cook over medium heat for 3–5 minutes, or until the mixture is very bubbly.
3. Stir in the cinnamon, heavy cream, and chopped pecans.
4. Let the topping cool for 10 minutes, then stir and spoon it over the cheesecakes.