Drain ricotta for one hour. Line a fine mesh sieve with paper towel and add the ricotta. Let drain over a bowl.

Preheat oven to 350 degrees F

Add cereal to food processor and turn on to high until cereal becomes fine crumbs (about one minute). If you do not have a food processor, use a potato masher in a mixing bowl. This will probably convince you to start watching for a food processor to go on sale.

Add room temperature butter to food processor and stir on low until butter is combined OR add crumbs to a bowl with melted butter and stir until combined

Line a muffin tin with 12 liners

Add 1 tablespoon of the crumb/butter mixture to each liner. Pat down with the back of a spoon (the bottom of a shot glass fits well, too).

Reserve the extra crumbs for garnish

Bake for 10 minutes

Reduce heat to 250 degrees F when you take the baked crust out of the oven

Once ricotta has drained, transfer it to a mixing bowl.

If you are using a stand mixer, turn on to low-medium speed with the paddle mixer.

Add sugar, eggs and cinnamon. Allow to combine.

Once everything has combined, you should have enough to add 2 tablespoons to each muffin liner. I recommend adding 1 tablespoon at a time to ensure every liner is filled.

Bake for one hour.

In the meantime, make your whipped cream. (You can steep cereal in your whipping cream and omit adding cinnamon) or simply follow the rest of the directions

Add carton of whipping cream to mixing bowl with cinnamon and vanilla. Whip on high speed for a few minutes until you've reached a good consistency. You want it a bit thicker so you can pipe it or make good dollops!