Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix the graham cracker crumbs, melted butter, sugar, salt, and cinnamon.
Line a mini muffin pan with muffin liners. Drop 1 heaping teaspoon of the graham cracker mixture into each muffin liner. Press the graham crackers into the bottom of the liner.
Bake for 5 minutes, then remove from the oven to cool.
Filling
Place all the ingredients for the filling in a large bowl and beat until smooth and creamy.
Drop 1 heaping tablespoon of the filling into each muffin liner.
Bake for 15-20 minutes or until the center of the cheesecake is set.
Let the cheesecake bites cool to room temperature. Then place them in the fridge to cool for at least 2 hours before serving.
Topping
In a small bowl, mix the cornstarch and the water
Place the cornstarch mixture along with the remaining ingredients in a small saucepan over medium heat.
Bring to a boil, then reduce the heat to low and simmer for about 6-7 minutes.
Let cool before using it as a topping for cheesecake.
Notes
You can use store-bought graham crackers crumbs or you can make your own.