Preheat the oven to 170C/325F/Gas 3 and line a cupcake pan with 24 cupcake liners.

To make the crust, combine all ingredients in a medium bowl and mix until combined.

Using a tablespoon, scoop the crust crumbs into the cupcake liners.

Using a flat bottomed round cup, press into the crumbs to make a firm crust. Set aside.

To make the cinnamon filling, combine all ingredients into a bowl and mix until combined. Set aside.

To make the cheesecake filling, use an electric mixer and beat together the sugar and cream cheese until combined and smooth.

Beat in the sour cream, vanilla, and salt until combined.

Beat in 1 egg at a time until well mixed.

Spoon 1½ tablespoons of the cheesecake filling into the crust.

Spoon 1 tablespoon of the cinnamon filling into the cheesecake.

Spoon another 1½ tablespoons of cheesecake filling on top.

Swirl 1 teaspoon of the cinnamon mixture into the top layer.

Bake in the oven for 17-22 minutes or until the edges are firm and they turn a light golden brown.

Allow the cheesecakes to cool for a few hours in the fridge.

To make the topping, use an electric mixer and beat together all the ingredients until stiff peaks form.

Scoop into the piping bag fitted with a star tip and pipe swirls on top of the cheesecakes.

Sprinkle some of each colored sprinkles on top.

Enjoy and Laissez Les Bon Temps Rouler!