Sprinkle the cinnamon on the insides of each crust.
In a bowl using an electric mixer, beat the cream cheese on low speed for 1 minute until slightly fluffy. The cream cheese will clump around the mixer blades, but use a spatula periodically to clean and continue mixing.
Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. Pour the filling into the mini graham cracker crusts.
Next they go into a water bath. Place them in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the mini cheesecakes.
Bake for 45 minutes. The cheesecake should still jiggle, be careful not to overcook. Let cool in pan for 30 minutes. Once the cheesecakes have cooled, refrigerate for a minimum of 2 hours, they will firm up after chilling.
Toast the macadamia nuts in a sauté pan until golden brown, toss with kosher salt and allow to cool.
Top each cheesecake with macadamia nuts and a drizzle of caramel sauce.