For the Crust:

1. Preheat the oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using).
3. Stir in the melted butter until the mixture resembles wet sand.
4. Press about 1 tablespoon of the crust mixture into the bottom of each muffin cup. Press down gently to form an even layer.
5. Bake for 8-10 minutes or until the crust is golden brown. Remove from the oven and set aside to cool.

For the Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese with sugar until smooth and creamy.
2. Add the eggs one at a time, beating well after each addition.
3. Stir in the vanilla extract, sour cream, and heavy cream until fully combined.
4. Divide the cheesecake filling evenly between the muffin cups on top of the cooled crust, filling each about 3/4 of the way full.
5. Bake for 18-22 minutes, or until the center is set but still slightly jiggly.
6. Turn off the oven and leave the cheesecakes in the oven for an additional 10 minutes. Then, remove from the oven and let cool to room temperature.
7. Refrigerate the cheesecakes for at least 3 hours or overnight for best results.

For the Topping:

1. Once the cheesecakes are chilled, drizzle each one with caramel sauce.
2. Sprinkle the toasted pecans on top of the caramel.
3. Melt the chocolate chips in the microwave or over a double boiler, then drizzle over the pecans and caramel.
4. Serve chilled and enjoy!