1. Remove cream cheese, eggs, and sour cream from refrigerator 1-2 hours before baking to bring to room temperature.

2. Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with cooking spray. Put a kettle of water on to boil for the water bath.

3. Make the crust: In a medium bowl, mix graham cracker crumbs, 3 tablespoons sugar, cinnamon, and pinch of salt. Pour melted butter over mixture and stir until all crumbs are evenly moistened.

4. Divide crust mixture evenly among the 12 muffin cups (about 1½ tablespoons each). Press firmly into an even layer at the bottom of each cup.

5. Pre-bake crusts at 325°F for 8 minutes. Let cool for 5 minutes while preparing filling.

6. Make the filling: Beat cream cheese for 2-3 minutes until smooth. Add sugar and beat until incorporated. Add pumpkin puree, sour cream, vanilla, pumpkin pie spice, cinnamon, and salt. Beat until smooth.

7. Add eggs one at a time, mixing just until combined after each.

8. Pour filling evenly over pre-baked crusts.

9. Place muffin tin into a larger pan. Carefully pour hot water around the muffin tin for a water bath.

10. Bake at 325°F (163°C) for 22-25 minutes, until centers are set but slightly jiggly.

11. Turn off oven, crack door, let cheesecakes cool in oven 15 minutes.

12. Remove from oven and water bath, transfer to cooling rack. Chill at least 2 hours or overnight.

13. Top with whipped cream, caramel, pecans, or cinnamon dusting before serving.