Line a standard cupcake pans with paper liners (this recipe makes 9 cupcakes)
Preheat oven to 325 degrees
Using a fork stir together graham cracker crumbs with cinnamon and sugar. Add melted butter and stir well. Press almost 2 Tablespoons of mixture into the bottom of paper liners and place in the fridge
To Make the Topping
Stir together all-purpose flour, light brown sugar, quick cooking oats, cinnamon, and nutmeg. Add melted butter and stir until coarse crumbs form. Place in the fridge until ready to use
For the Cheesecake Filling
Beat softened cream cheese with sugar, vanilla, and flour. Add egg and mix just to combine. Spoon filling over the crust (fill about 2/3 paper cup full)
Toss chopped apples with lemon juice. Add light brown sugar, corn starch, cinnamon, and nutmeg and stir well. Spoon apples over cheesecake filling to fill the cup almost to the top. Gently press the apples with your palm
Finally, generously sprinkle cinnamon oat crumbs on top
Bake about 28 to 30 minutes
Cool 30 minutes in the pan, then remove from the pan and store in the fridge
For serving, drizzle with caramel sauce
