Make the crust. In a large bowl, add the graham cracker crumbs, chopped pecans, brown sugar, melted butter, and cinnamon. Mix well.
Mold the crust. Line a cupcake tin with liners and evenly distribute the crust into the molds. Press down on each one so they are packed and molded firmly.
Bake the crust. Bake the cheesecake crust at 350 degrees Fahrenheit for 5 minutes (if you choose to bake them).
Make the cheesecake filling. Combine the softened cream cheese and granulated sugar in a bowl with an electric hand mixer. Mix well and then add in the sour cream, vanilla extract, and fresh lemon juice. Beat until smooth and creamy. Set aside.
Beat the heavy cream. Using the hand mixer, beat the cream in a separate bowl until stiff peaks form. Then mix it into the cream cheese mixture.
Pipe the filling into the crust. Pour the cheesecake filling into a disposable piping bag with a round piping tip. Snip off the tip and fill each mini crust. Then top them with your favorite berries or sauce and refrigerate for at least four hours, or overnight.