3 cups Cinnamon Toast Crunch cereal
1/4 cup butter, melted
16 oz cream cheese, room temperature
1 cup granulated sugar
1/4 cup sour cream
3 large eggs, room temperature
1 Tbl ground cinnamon
1 tsp vanilla extract
1/2 cup caramel sauce for drizzling
1/2 cup whipped cream, as desired
Preheat oven to 325 degrees.
Add the cereal to a food processor and pulse till fine crumbs. Pour the cereal to a medium bowl and add the melted butter over it. Stir to combine.
Line 2 12-count muffin tins with 16 liners. Scoop a generous tablespoon into of the crust into each liner and press down with your fingers to form the crust.
Add the cream cheese to a large mixing bowl and beat until creamy and smooth. Add the sugar, sour cream, eggs, cinnamon and vanilla to the mixer and beat on medium speed until just combined.
Spoon the batter into the prepared muffin tins to just under the top of the liners.
Bake for 20-22 minutes or until just barely jiggly in the center. Cool on the counter top for 30 minutes before placing them in the fridge until completely cool (at least 2 hours). Top with whipped cream and drizzle with caramel sauce.