Preheat oven to 325°F. Add cupcake liners to a cupcake pan.

Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.

Reduce oven to 300°F (148°C).
2. In a large bowl, mix the cream cheese, sugar, flour and cinnamon until combined. Scrape down the sides of the bowl.

Add the sour cream and vanilla extract. Beat on low speed until well combined.

Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Set filling aside.

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

Bake the cheesecakes for 15-17 minutes, then turn off the oven and leave the door closed for another 5 minutes.

Take the pan out of the oven and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.

When cheesecakes are cooled, remove them from the pan.

To make the frosting, mix the butter until smooth. Add the powdered sugar, vanilla extract and mix and mix until smooth.