For the crust

1. Preheat the oven to 350°F.  Line a standard sized muffin pan with muffin liners. Alternatively, you can use these reusable silicone muffin liners. 
2. In a mixing bowl combine the almond flour and the brown sugar sweetener. Add the melted butter to the bowl and mix until the almond flour is coated and is the texture of wet sand. Divide the mixture evenly amongst the 12 muffin liners. Use a spoon to evenly press the mixture down into the bottom of each muffin liner.
3. Bake the crusts for 8 minutes.

For the filling

1. In a large mixing bowl, using a hand mixture, beat the cream cheese and sweetener together until fluffy and smooth. 
2. Add the eggs, rum extract, vanilla extract, cinnamon and nutmeg and mix until all ingredients are well combined and smooth. Use a rubber spatula to scrape the sides and mix in.
3. Divide the cheesecake mixture evenly between all 12 muffin liners in the muffin pan. 
4. Bake for 25 to 30 minutes or until the cheesecakes are set. They will still be a little jiggly in the center.
5. Allow to cool on the counter for 20 minutes.
6. Chill for up to 24 hours before serving. 

For the topping

1. Using a pastry bag and piping nozzle, frost the top of each mini cheesecake with whipped cream. Sprinkle on some of the candied pecans and lightly dust the top of each one with cinnamon.