Make the Graham Cracker Crust: Preheat the oven to 325°F (163°C). In a small bowl, combine graham cracker crumbs, sugar, and cinnamon. Stir in the melted butter until the mixture is well-coated.

Line a muffin tin with cupcake liners and evenly distribute the crust mixture into the bottom of each liner. Use the back of a spoon to press down to form a compact crust.

Bake the crust for 8–10 minutes, or until lightly golden. Set aside to cool.

Prepare the Apple Filling: In a medium saucepan, combine the chopped apples, lemon juice, cinnamon, nutmeg, light brown sugar, and cornstarch. Stir to combine and cook over medium heat for 5–7 minutes, until the apples soften and the mixture thickens. Remove from heat and set aside to cool slightly.

Make the Crumb Topping: In a small bowl, combine the flour, light brown sugar, oats, cinnamon, and nutmeg. Stir in the melted butter until the mixture forms small clumps. Set aside.

Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and sugar together until smooth. Add the vanilla and flour, then mix until combined. Add the egg and mix until the batter is smooth and creamy.

Assemble the Cheesecakes: Evenly spoon the cheesecake filling over the cooled graham cracker crust in each muffin tin. Top each cheesecake with the apple filling, and then sprinkle the crumb topping over the apples.

Bake for 18–20 minutes, or until the cheesecake is set and slightly golden on top. Let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours (or overnight).