1. Preheat your oven to 325°F (160°C). This moderate temperature helps the cheesecake set gently without cracking.
2. Crush the Cinnamon Toast Crunch cereal into coarse crumbs—about the size of small peas. I like to toss the cereal in a ziplock bag and gently crush it with a rolling pin; it’s quick and keeps the mess contained.
3. Combine the crushed cereal with the melted butter in a bowl. Stir until the crumbs are evenly coated and look like wet sand.
4. Press about 2 tablespoons of the crumb mixture into the bottom of each muffin tin cup, creating a firm base. I find using the back of a spoon or a small glass helps get an even, compact layer.
5. In a separate large bowl, beat the softened cream cheese with sugar until smooth and creamy, about 2-3 minutes. This is where patience pays off—no lumps means a silky cheesecake.
6. Add the egg and vanilla extract, beating just until combined. Overmixing at this stage can cause cracks later, so gentle is better.
7. Fold in the sour cream and ground cinnamon, mixing until everything is incorporated. The cinnamon adds a subtle warmth that complements the cereal crust perfectly.
8. Pour the cheesecake filling evenly over the crusts in each muffin cup, filling them nearly to the top. A little extra care here ensures pretty, uniform cups.
9. Bake for 18-20 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan. This is my favorite moment—the cheesecake is just right when it’s not overbaked.
10. Remove from the oven and let cool in the pan for 10 minutes, then transfer to the fridge to chill for at least 3 hours, or overnight if possible. I often prep these the night before a family gathering, so they’re ready to go.

From my experience, the key to success here is not rushing the chilling step. It’s when the flavors meld and the texture firms up to that perfect creamy yet sliceable cheesecake.