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 cooling completely on the counters
Place into the fridge overnight
Top cheesecakes with fresh whipped cream and cinnamon
Enjoy!