Melt 4 tablespoons of unsalted butter in a microwave-safe bowl for about 30 seconds. Combine melted butter with graham cracker crumbs, brown sugar, lemon zest, and salt. Mix until resembling wet sand and set aside.

Line a muffin tin with cupcake liners and distribute the crust mixture, pressing it down to form a compact crust. Refrigerate for about 10 minutes to set.

Melt 4 ounces of white baking chocolate in a heat-proof bowl over simmering water, stirring for 3-5 minutes. Let it cool slightly.

Soften 8 ounces of cream cheese in the microwave for 15 seconds. Beat 4 tablespoons of room temperature unsalted butter until fluffy. Blend in the softened cream cheese until smooth.

Fold in the melted chocolate, ½ cup sour cream, ground ginger, ground cinnamon, ground nutmeg, ground cardamom, vanilla extract, and sea salt until creamy.

Spoon the cheesecake filling into each crust, smoothing the tops. Leave space at the top for whipped cream.

Chill the filled muffin tin in the refrigerator for at least one hour.

Peel away the cupcake liners and top each cup with whipped cream and a dusting of cinnamon before serving.