Preheat the oven to 325°F (160°C) and line a muffin tin with paper liners.

1. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly coated. Spoon about 1 tablespoon of the mixture into each muffin cup and press down to form a firm crust. Bake for 8-10 minutes until lightly golden. Remove and set aside to cool.
2. Make the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, cinnamon, ginger, cardamom, and cloves until evenly combined. Finally, fold in the sour cream until smooth.
3. Assemble the cheesecakes: Spoon the cheesecake filling into each muffin cup over the crust, filling each cup nearly to the top. Use the back of a spoon to smooth the top.
4. Bake: Bake for 18-22 minutes, or until the edges are set and the centers are slightly jiggly. Do not overbake, as the center will firm up as it cools.
5. Cool: Let the cheesecakes cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Refrigerate for at least 2 hours (or overnight) to allow them to set.
6. Serve: Once chilled, remove from the muffin tin and serve. Optionally, top with whipped cream or a sprinkle of cinnamon.