To begin, preheat your oven to 325. Fill a muffin tin with 12 cupcake liners.

In a small bowl, add your pecans, maple syrup, water and butter and stir them together till well combined.

Spoon an overflowing teaspoon into each cupcake liner, evenly distributing the maple pecan mixture among the cupcake liners.

Using the back of your teaspoon, press the pecans down into the bottom of the cupcake liner till you have a flat, even layer along the bottom to create the crust.

Bake in the oven for 13-14 minutes, or till the crust feels a bit firm to touch, and the edges are gaining a little color. While your crust is in the oven, make your cheesecake filling.

Preheat your oven to 350. In a large mixing bowl, using a hand mixer, beat your cream cheese for a minute or two till its creamy and smooth.

To the bowl, add your Greek yogurt, maple syrup, vanilla, and cinnamon and blend again till everything is well incorporated.

Lastly, add your egg to the bowl and blend briefly, only till the egg is mixed in. Do NOT over beat the mixture!

After your crusts have baked, fill each cupcake liner almost full to the top with the cheesecake filling.

Bake in the oven for 18-20 minutes, or till the cheesecakes are set (jiggle your pan and the center of the cheesecakes should have only a slight wiggle to them).

Let your cheesecakes cool for 30 minutes on the counter. Then, move them to an airtight container in your fridge.

Serve with cool whip on top with a drizzle of maple syrup! Devour!