Line a cupcake pan with cupcake liners and preheat the oven to 300 degrees

Using a medium bowl, whisk together the crust ingredients until a

moist sand like mixture appears

Scoop in 1 ½ tbsp of the crust into the cupcake liners

Using a flat bottom glass, press the crust mixture down to smooth it out

Using a large bowl, beat together the cream cheese, powdered sugar and

vanilla extract until combined and smooth

Beat in the eggs, one at a time until combined and smooth

Set aside

Using a medium bowl, whisk together all ingredients of the pumpkin

cheesecake until combined and smooth

Whisk in 2/3 C of the cheesecake mixture

Spoon 2 tbsp of the plain cheesecake mixture into the crust

Spoon 1 tbsp of the pumpkin cheesecake onto the top of the plain cheesecake

Swirl with a butterknife

Place into the oven and bake them for 30 minutes

Allow to cool completely on the counters

Place into the fridge over night

Top cheesecakes with fresh whipped cream and cinnamon

ENJOY!