1. Preheat oven to 325°F (162°C) and line a cupcake pan with cupcake liners.

2. Combine the cookie crumbs, sugar, cinnamon, and melted butter. Press about 2 tablespoons into each liner and bake for 5 minutes. Let cool.

3. Reduce oven to 300°F (148°C).

4. In a large bowl, mix cream cheese, sugar, flour, and cinnamon on low speed until smooth.

5. Add sour cream and vanilla extract. Beat on low until combined.

6. Add eggs one at a time, beating slowly and scraping down the bowl after each.

7. In a small bowl, combine cinnamon and sugar for the swirl filling.

8. Spoon 1/2 to 3/4 tablespoon of cheesecake filling into each liner. Sprinkle a layer of cinnamon sugar over the filling. Repeat twice more, ending with cinnamon sugar on top.

9. Bake cheesecakes for 15–17 minutes, then turn off oven and let sit with door closed for 5 minutes.

10. Crack the oven door and cool cheesecakes for 15–20 minutes before refrigerating.

11. Once chilled, remove cheesecakes from pan.

12. To make frosting, beat butter until smooth. Add powdered sugar and vanilla and mix until combined.

13. Add milk and beat until smooth and pipeable.

14. Pipe frosting swirls on top of each cheesecake. Refrigerate until ready to serve.