Preheat oven to 350 degrees. Line 16-18 muffin cups with liners. In a mixing bowl combine graham cracker crumbs, cinnamon, melted butter and sugar together.

Divide mixture and press inside the bottom of a muffin cups to form little crusts. (about 1 tablespoon) Bake for 5 minutes. Remove from oven to cool.

Meanwhile, combine the raspberries and sugar in a small saucepan over low-medium heat, for about 4 minutes. Mix in the cornstarch/water. Gently simmer for 3 minutes until the sauce begins to thicken. Set aside and let it cool to room temperature before using.

In a medium size mixing bowl, combine all ingredients for crumble topping. Cut the butter in with a pastry blender until the mixture is coarse, set aside.

In the bowl of your electric mixer blend together cream cheese with sugar just until smooth. Mix in eggs one at a time, then blend in sour cream and vanilla.

Once well combined, pour on top of your mini graham cracker crusts, leaving room at the top for fruit and crumb.

Carefully place raspberry mixture over the top, evenly covering mini cheesecakes. Finish by sprinkling a heaping tablespoon of the crumb over tops.

Bake at 350 F for 25-30 minutes, until the crumble is lightly golden brown in color. Once it's done cooking, cool for 30 minutes, then refrigerate at least 4 hours or overnight.