Preheat the oven to 325°F (163°C). Line a standard cupcake pan with paper liners (this recipe makes 9 cupcakes).

Prepare the crust: In a bowl, combine graham cracker crumbs, sugar, and cinnamon. Add melted butter and mix until well combined. Press about 2 tablespoons of the mixture into the bottom of each paper liner. Place the pan in the refrigerator to set.

Prepare the crumb topping: In a separate bowl, mix together flour, brown sugar, oats, cinnamon, and nutmeg. Add melted butter and stir until the mixture forms coarse crumbs. Refrigerate until ready to use.

Prepare the apple filling: In a bowl, toss chopped apples with lemon juice. Add brown sugar, cornstarch, cinnamon, and nutmeg. Stir until the apples are evenly coated. Set aside.

Prepare the cheesecake filling: In a mixing bowl, beat softened cream cheese with sugar, vanilla extract, and flour until smooth. Add the egg and mix just to combine.

Assemble the cheesecakes: Spoon the cheesecake filling over the prepared crusts, filling each about two-thirds full. Top with the apple mixture, pressing the apples gently into the filling. Sprinkle the crumb topping generously over each.

Bake: Place the pan in the oven and bake for 28–30 minutes, or until the cheesecakes are set and the crumb topping is golden brown.

Cool and serve: Allow the cheesecakes to cool in the pan for 30 minutes. Then, remove them from the pan and refrigerate for at least 4 hours before serving. Drizzle with caramel sauce just before serving.