Preheat oven to 350F. Combine graham crumbs, 1/2 teaspoon cinnamon and 4 tablespoons butter in a small bowl. Divide among 12 lined muffin tins.
In a medium bowl beat cream cheese and sugar. Add sour cream, vanilla, and eggs and beat to combine. Beat in flour.
Remove 1/3 cup batter to a small bowl and stir in cinnamon and brown sugar.
Divide main bowl of cheesecake batter among tins. Using a teaspoon dallop cinnamon batter on top of each mini cheesecake. Use a toothpick or sharp knife to swirl throughout.
Bake 20 minutes or until the centers of the mini cheesecakes are a just a bit wobbly. Turn off oven and insert a wooden spoon into the oven door to keep it the slightest bit ajar for 15 minutes. The more slowly the cheesecakes come to room temperature, the less likely they are to crack. After 15 minutes either open the oven door fully, leaving the cheesecakes inside until they fully cool, or if you're in a hurry, take them out and set them on a cooling rack. Refrigerate 4 hours or overnight before serving.
Notes
If cheesecakes do crack, just whip some cream and pipe it on top. Voila, Gorgeously scrumptious cinnamon swirl mini cheesecakes!