Start by lining a standard cupcake pan with paper liners—this will yield 9 mini cheesecakes.

Preheat your oven to 325°F.

In a bowl, combine graham cracker crumbs, granulated sugar, and cinnamon. Drizzle in melted butter, stirring until well mixed.

Press about 2 Tablespoons of the mixture into each paper liner, then pop them in the fridge to chill.

For the topping, mix together all-purpose flour, light brown sugar, quick-cooking oats, cinnamon, and nutmeg.

Add melted butter and mix until crumbly. Set aside in the fridge until you're ready to bake.

To create the cheesecake filling, beat softened cream cheese with sugar, vanilla, and flour until smooth.

Incorporate the egg and mix briefly. Spoon the mixture into the crusts, filling each paper cup about two-thirds full.

Toss the apple pieces with lemon juice and then add in light brown sugar, cornstarch, cinnamon, and nutmeg, stirring until well coated.

Spoon the apple mixture over the cheesecake filling, pressing down gently.

Lastly, generously sprinkle the cinnamon oat crumb mixture over each mini cheesecake.

Bake for approximately 28-30 minutes until set.

Let cool in the pan for 30 minutes, then carefully remove and refrigerate until ready to serve.

Drizzle with caramel sauce right before serving for that extra touch!