Prepare the Graham Cracker Crust:

• Preheat the oven to 325°F (163°C).

• In a bowl, combine the graham cracker crumbs, sugar, and cinnamon.

• Add the melted butter and mix until the crumbs are well-coated.

• Press about 1 tablespoon of the graham cracker mixture into the bottom of each muffin cup in a standard 12-cup muffin tin.

• Bake for 5-7 minutes, then remove from the oven and set aside to cool.

Make the Apple Filling:

• In a small saucepan, combine the chopped apples, lemon juice, cinnamon, nutmeg, light brown sugar, and cornstarch.

• Cook over medium heat, stirring occasionally, for about 5-7 minutes, or until the apples begin to soften and the mixture thickens.

• Remove from heat and set aside to cool.

Prepare the Crumb Topping:

• In a small bowl, combine the flour, brown sugar, oats, cinnamon, and nutmeg.

• Stir in the melted butter and mix until the mixture forms a crumbly texture. Set aside.

Make the Cheesecake Filling:

• In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy.

• Add the vanilla extract, flour, and egg, and continue mixing until fully incorporated.

• Spoon about 2 tablespoons of the cheesecake mixture on top of each cooled graham cracker crust in the muffin tin, smoothing it out with the back of a spoon.

Assemble the Mini Cheesecakes:

• Spoon about 1 tablespoon of the apple filling on top of the cheesecake filling in each muffin cup.

• Sprinkle the crumb topping evenly over each mini cheesecake.

Bake the Cheesecakes:

• Bake the mini cheesecakes at 325°F (163°C) for 20-25 minutes, or until the centers are set and the edges are slightly golden.

• Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serve:

• Once the cheesecakes have cooled, drizzle with caramel sauce before serving.