Preheat your oven to 325°F (163°C) and line a 12-cavity cupcake pan with paper liners.

In a food processor, combine crushed graham crackers and toasted pecans until finely ground. Add organic brown sugar, ground cinnamon, and melted unsalted butter, mixing until the mixture resembles wet sand.

Press the crust mixture firmly into the bottom of each cupcake liner and bake for 5 minutes or until lightly golden. Set aside to cool.

In a mixing bowl, beat room-temperature organic cream cheese, organic brown sugar, and flour on low speed until smooth and creamy. Add the eggs one at a time, mixing gently after each addition.

Fold in low-fat sour cream, vanilla extract, sea salt, and ground cinnamon until the filling is well-combined.

Pour the cheesecake filling into each prepared crust, filling them to about three-quarters full. Bake for 16-18 minutes, until the edges are set but the center is slightly jiggly.

Turn off the oven and leave the cheesecake bites inside for an additional 5 minutes, then transfer to a wire rack to cool at room temperature for 25-30 minutes.

In a saucepan over medium heat, melt butter with brown sugar until bubbling. Stir in ground cinnamon and heavy cream, adding toasted pecans to coat.

Gently remove the cheesecake bites from the liners, top each with the pecan topping mixture, and a dollop of chilled whipped cream if desired.