Preheat the oven to 350F and line a baking tray with parchment paper.
Slice squash crosswise into ¾ inch thick rounds. Discard the end pieces, and use a spoon to scrape out all the seeds. Keep the seeds handy if you want to roast them and use them to garnish the cheesecake.
Set the rounds on the baking tray and bake them for 15 minutes.
In the meantime, prepare your cheesecake filling. In a medium bowl beat the cream cheese and sugar together on high speed until smooth. Then on medium high speed, add in the egg, vanilla and cinnamon to mix. Set this mixture aside.
Prepare the graham crust in a medium bowl by mixing the graham crumbs with the melted butter.
Once ready, remove the squash from the oven, and carefully spoon 2 -3 Tbsp of the graham crumb mixture into each round. Using the back of the spoon, press the mixture down firmly and ensure that the bottom and sides of the cavity are fully covered.
Next, pour or spoon the cheesecake filling into each round, making sure to not go over the top of each squash slice.
Brush the top of each squash round with maple syrup and sprinkle with cinnamon.
Put the tray back into the oven and bake for another 18-20 minutes, or until the filling is set. Remove from oven and let sit for at least 5 minutes.