Preheat the Oven:
Preheat your oven to 350°F (176°C). Line a standard-sized muffin tin with 12 cupcake liners or spray each mini cheesecake tin cup with non-stick cooking spray.
Make the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and cinnamon. Stir until the crumbs are moistened.
Evenly divide the mixture among the muffin cups, pressing it down firmly to form the crust.
Bake for 8-10 minutes, then remove from the oven. Leave the oven set to 350°F.
Make the Cheesecake Layer:
In a medium bowl, beat together the softened cream cheese and sour cream at medium speed until smooth.
Add the vanilla and granulated sugar and mix to combine.
Add the eggs one at a time, mixing gently after each addition. Avoid overmixing.
Reserve 1/4 cup of the cheesecake filling and set aside. Evenly divide the remaining cheesecake mixture among the muffin cups, pouring it over the baked crust.
Make the Pumpkin Pie Layer:
In another medium bowl, beat together the pumpkin puree, egg, brown sugar, pumpkin spice, cinnamon, and the reserved 1/4 cup of cheesecake filling. Mix until smooth but do not overmix.
Carefully spoon the pumpkin mixture over the cheesecake layers in the muffin tin.
Bake the Cheesecakes:
Bake for about 25 minutes, or until the edges are set and the centers are slightly jiggly.
Once baked, remove the cheesecakes from the oven and let them cool completely at room temperature.
After cooling, transfer the cheesecakes to the refrigerator and chill for at least 4 hours.
Garnish and Serve:
Before serving, top each mini cheesecake with whipped cream. Sprinkle with additional pumpkin pie spice, cinnamon, and chopped pecans, if desired. Enjoy!