First, set out the eggs, cream cheese, sour cream, and butter to bring them all to room temperature.  The butter will ultimately be melted so it’s not as important, but all the others will be better at room temperature.  This allows them to mix more easily and prevents over-mixing the cheesecake filling.  Over-mixing can cause cheesecake to crack.

Preheat the oven to 350°.

For the Graham Cracker Crust

1. Start by preparing the graham cracker crust.  You will need 1 cup of crushed graham crackers (about one full sealed package from the graham cracker box).  Put the graham crackers into a blender or food processor (like this one from Hamilton Beach on Amazon) until you have graham cracker crumbs.  You could alternatively seal them in a large ziplock bag and smash them by hand.
2. Next, melt 3 1/2 T butter in a small saucepan or in a bowl in the microwave.
3. Put 1 cup of graham cracker crumbs into a mixing bowl.  Stir melted butter, 2 T sugar, and 1/8 tsp salt into the graham crackers until mixed thoroughly, creating a crumble.
4. Insert the cupcake liners into the cupcake tins, then evenly distribute the graham cracker mixture into the liners.  Use the bottom of a narrow glass or a measuring cup to press the graham cracker crumble firmly into the bottom of each liner.  Once ready, put them in the oven and bake for 5 minutes.
5. While the crusts are still hot out of the oven, first put 1 teaspoon of Nutella onto each crust.  It will warm up and make it easy to spread.  Also, the Nutella measurement does not need to be exact.  Next, spread the Nutella to make that Nutella layer across the top. Be careful not to push too hard or the Nutella can pull up the crust from the liner.  Now, let cool completely while making the filling.

For the Filling

1. In a large mixing bowl, using an electric mixer at medium-low speed, beat the 12 ounces cream cheese and 1/2 cup sour cream until smooth, about 15 – 20 seconds.
2. Add 1/2 cup pumpkin puree, 3/4 cup sugar, 2 teaspoons vanilla extract, and 1 1/2 teaspoons pumpkin pie spice, 1 tablespoon flour, and mix until smooth.  Scrape down the sides when necessary.
3. Continuing on low speed, add the 2 eggs, and beat until combined.  Be careful not to overmix.

Assembling the Cheesecakes

The mini graham cracker crusts with Nutella should be cool by now.

1. Next, evenly distribute the pumpkin cheesecake filling into each cupcake tin using a spoon or a ladle.
2. Put back in the oven to bake for 16 – 18 minutes until the edges are set and the center is slightly jiggly.
3. When baking is finished, turn the oven off and allow the cheesecakes to sit in the oven with the oven door open a little bit, for about 10 minutes.
4. Remove from the oven and place on a wire rack to cool.
5. Once cooled completely, place the pan in the refrigerator to chill for at least 2 hours.

**Serve with whipped cream and a sprinkle of pumpkin pie spice or cinnamon as desired.