Mini cheesecakes with graham cracker crust

Set a baking dish of water under the rack the cheesecakes will bake on; preheat the oven to 325.

Pulverize the graham crackers with the sugar and cinnamon in a blender cup; transfer to a bowl.

Mix in the melted butter until the crumbs feel like sand; set aside.

Beat the room-temperature cream cheese lightly on low; add the sour cream, the sweetener to taste, and the vanilla; beat on low until combined. Taste and adjust sweetness.

Add one egg and combine; once it disappears add the second and combine.

Lightly grease a muffin tray; add about 4 teaspoons of crumb mixture to each cup and flatten evenly with the back of a teaspoon.

Bake the crusts 5 minutes.

Scoop a quarter cup of filling into each cup; top some with swirled strawberry pie filling, others with caramel and Nutella.

Bake 22 minutes.

Remove from the oven, top with pecans, and let cool.

Refrigerate overnight or at least four hours, then remove from the tray.