Prepare the crust: In a mixing bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until well combined, then press the mixture firmly into the bottom of a muffin pan or mini tart pan to form the crust.

Make the topping: In another bowl, mix together all-purpose flour, light brown sugar, quick-cooking oats, cinnamon, nutmeg, and melted butter. Stir until crumbly and set aside to create that delicious, crunchy texture.

Craft the apple filling: In a separate bowl, toss the finely chopped apples with freshly squeezed lemon juice, cinnamon, nutmeg, light brown sugar, and cornstarch. Mix well to ensure the apples are coated evenly with the spicy sweetness.

Prepare the cheesecake filling: Beat the softened cream cheese and sugar in a mixing bowl until smooth and creamy. Add in vanilla, flour, and the egg, mixing until fully combined and there are no lumps remaining.

Assemble your mini cheesecakes: Spoon the cheesecake filling over the prepared crusts, filling them about halfway. Carefully layer the apple filling on top, followed by a generous sprinkle of the crumb topping to create a lovely texture.

Bake the mini cheesecakes: Place in a preheated oven at 350°F and bake until the filling is set and the crumb topping is golden brown, about 25-30 minutes. Keep an eye on them towards the end!

Cool and serve: Once baked, allow your mini cheesecakes to cool in the pan before transferring them to a wire rack. Serve them warm drizzled with caramel sauce for that extra indulgence!