Mix in a bowl the crust ingredients together.
Line a muffin tin with muffin liners. Add in each muffin liner one tablespoon of the crust mix and spread evenly using the back of a wooden spoon, ensuring its firmness.
In a separate large bowl, blend well on high speed the eggs with the cream cheese until it’s fully incorporated. Add in the condensed milk and blend at low speed for few minutes.
Pour the filling on each of the muffin liners above the crust. Make sure to fill ¾ of the muffin space.
Bake the cheesecake in a preheated oven at 350 degrees oven for 15 minutes. Make sure it doesn’t over-bake.
Let it cool on a cooling rack, then top it with a tablespoon of caramel sauce. Decorate it with a whipping cream made of cold heavy cream, sugar and vanilla beaten together with an electric mixer on high speed for 2 minutes. Finally, sprinkle some cinnamon on top as a final touch.