Preheat oven to 325 degrees F.

Line a cupcake pan with 12 cupcake liners and set aside.

In a bowl, combine crust ingredients: melted butter, pulverized graham crackers, cinnamon and salt until well mixed.

Divide mixture evenly and press into cupcake liners. Chill in the refrigerator while making the filling.

To make the cheesecake filling, beat the cream cheese with an electric hand or stand mixer on low until all the lumps are gone. Then add in eggs one at a time and beat on low until creamy. Then add in sugar and beat on low until creamy.

Add in vanilla, lemon zest, Greek yogurt and cinnamon. Beat on low just until combined. Pour evenly in cupcake tins.

Set the cupcake pan on a foil lined roasting pan and fill half way with water to create a water bath.

Bake for 20-30 minutes until cheesecake is set but still jiggles a little. Cool on a wire rack, and then refrigerate for at least two hours or overnight.

When ready to eat, make the compote. Melt the butter in a large sauté pan. Add the peaches and stir while cooking until soft, about 5 minutes. Remove from heat and add in sugar, vanilla and bourbon and water. Return to heat and cook for an additional 5-10 minutes until the peaches are soft and sauce is thick.

Carefully remove the cheesecakes from the liners and top with warm compote and whipped cream if desired. Enjoy!