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

In a medium bowl, combine vanilla wafer cookie crumbs, sugar, ground cinnamon, and melted butter until the mixture resembles wet sand. Press firmly into cupcake cups and bake for 5 minutes.

Lower the oven to 300°F (148°C). Beat the cream cheese until smooth, then add sugar, flour, and ground cinnamon, mixing until blended. Add sour cream and vanilla extract.

With the mixer on low, add eggs one at a time, mixing until incorporated, being careful not to overmix.

Combine remaining sugar and cinnamon in a bowl. Layer cheesecake batter in crusts, sprinkle cinnamon sugar in between layers.

Bake for 15-17 minutes until edges are set with a jiggle in the center. Let cool in the oven for 20 minutes, then transfer to a rack.

Refrigerate for at least 2 hours before serving to allow flavors to meld.