Crust:
1. Preheat the oven to 325°F. Line a regular-sized muffin pan with paper liners and generously spray the liners with nonstick spray.
2. In a medium mixing bowl, combine the wafer crumbs, melted butter, granulated sugar, and ground cinnamon. Stir until fully combined.
3. Evenly distribute 1 ½ – 2 tablespoons of the crust mixture into the bottom of each liner, pressing down firmly. Bake for 5 minutes.
4. Remove the muffin pan and lower the oven temperature to 300°F.
Cheesecake Filling:
1. In a medium mixing bowl, use a handheld mixer on low speed to blend the cream cheese, granulated sugar, flour, and ground cinnamon until just combined.
2. On low speed, add the sour cream and vanilla extract, mixing until combined.
3. With the mixer on low, add the eggs one at a time, mixing well after each addition.
Cinnamon Sugar Filling:
1. In a small mixing bowl, whisk together the granulated sugar and ground cinnamon. Set aside.
Assembly:
1. Spoon ¾ – 1 tablespoon of the cheesecake filling on top of each crust.
2. Add ½ teaspoon of the cinnamon sugar filling.
3. Spoon another ¾ – 1 tablespoon of the cheesecake filling.
4. Add ½ teaspoon of the cinnamon sugar filling.
5. Bake for 15 minutes.
6. Turn off the oven and let the cheesecakes sit in the oven for an additional 5 minutes.
7. Crack open the oven door and let the cheesecakes sit for an extra 20 minutes. Then remove them from the oven and let them cool on a rack for 30 minutes.
8. Refrigerate for 2 ½ hours.
Frosting:
1. In a small mixing bowl, use a handheld mixer on medium speed to beat together the cream cheese, butter, and vanilla extract until smooth.
2. Add the powdered sugar and continue mixing until smooth.
3. Transfer the frosting into a piping bag or a ziplock bag with a small corner snipped off. Pipe a swirl pattern onto each cheesecake bite, starting from the center.
4. Keep the cheesecake bites refrigerated until serving