Preheat oven to 325°F. Line a cupcake pan with liners and combine vanilla wafer crumbs, sugar, cinnamon, and melted butter. Divide mixture into liners and bake for 5 minutes to form crust.

In a large bowl, beat the cream cheese, sugar, flour, and cinnamon until smooth. Mix in sour cream and vanilla. Add eggs one at a time, mixing slowly. Pour over crusts.

Bake for 15-17 minutes, then turn off oven and leave door closed for 5 minutes. Cool and refrigerate for at least 3 hours.

Frost with cinnamon sugar or preferred frosting before serving.