1. Line a 36 mini muffins tins with cupcake liners. Lightly grease with cooking spray. Set aside.

2. Pre-heat oven to 325°F.

3. In a food processor, pulse Golden Grahams cereal with sugar until fine crumbs. Slowly add in melted butter and pulse until combined.

4. Press 1 teaspoon of crumbs into the bottom of prepared mini cups. Using a small roller or your thumb, press crumbs firmly into each individual cup.

Cheesecake filling:

1. Using your Electric mixer with a whisk attachment beat cream cheese with sugar, eggs, vanilla, and cinnamon using the whisk attachment of an electric mixer. Beat until fluffy and smooth (about 4-5 minutes). Fill each mini cup with cream cheese filling over graham crust.

Topping:

1. Place 2 cups of cereal into a sandwich bag and lightly crush using your hand. Add cereal to melted butter and stir to coat. Place 1/2 tablespoon on top of cream cheese filling
2. Sprinkle each tart with cinnamon sugar mixture (see recipe below)

3. Bake for 20-25 minutes. Remove from oven and cool completely.

4. Remove tarts from mini muffin pan and store in an airtight container, in the refrigerator, for up to 5 days.