1. Prepare the Oven and Muffin Tin: Setting the Stage for Baking

1. Preheat Oven: Preheat your oven to 325°F (163°C).
2. Line Muffin Tin: Line a standard 12-cup muffin tin with paper liners. This recipe makes about 9 cupcakes, so you won’t fill all the cups.

2. Make the Graham Cracker Crust: A Buttery Base

1. Combine Dry Ingredients: In a medium bowl, use a fork to stir together the graham cracker crumbs, 1 ½ tablespoons of granulated sugar, and ½ teaspoon of cinnamon until well combined.
2. Add Melted Butter: Add the melted unsalted butter and stir until the crumbs are evenly moistened and the mixture resembles wet sand.
3. Press into Liners: Divide the graham cracker mixture evenly among the lined muffin cups (using about 2 tablespoons of the mixture per cup). Use your fingers or the back of a spoon to firmly press the mixture into the bottom of each liner, forming a compact crust.
4. Chill (Optional): Place the muffin tin in the refrigerator while you prepare the remaining components. Chilling the crust helps it firm up.

3. Make the Crumb Topping: A Sweet and Crunchy Layer

1. Combine Dry Ingredients: In a small bowl, stir together ⅓ cup of all-purpose flour, ⅓ cup of light brown sugar, ⅓ cup of quick-cooking oats, ¾ teaspoon of cinnamon, and ⅛ teaspoon of nutmeg.
2. Add Melted Butter: Add 2 ½ tablespoons of melted unsalted butter to the dry ingredients.
3. Mix Until Crumbly: Stir with a fork until coarse crumbs form. The mixture should be crumbly but hold together slightly when pressed.
4. Chill: Place the crumb topping in the refrigerator to chill while you prepare the filling.

4. Prepare the Apple Filling: Sweet, Spiced, and Tender

1. Peel and Chop Apples: Peel and finely chop the 2 medium-small apples.
2. Toss with Lemon Juice: Place the chopped apples in a medium bowl and toss them with 2 teaspoons of freshly squeezed lemon juice. This prevents the apples from browning and adds a bright flavor.
3. Combine Remaining Ingredients: Add 1 ½ teaspoons of cinnamon, ¼ teaspoon of nutmeg, 2 tablespoons of light brown sugar, and 1 ½ teaspoons of cornstarch to the apples. Stir well to ensure the apples are evenly coated.

5. Make the Cheesecake Filling: Creamy, Tangy, and Smooth

1. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer (handheld or stand mixer) on medium speed until smooth and creamy, about 2 minutes.
2. Add Sugar: Gradually add 6 tablespoons of granulated sugar and beat until well combined.
3. Incorporate Vanilla and Flour: Add 1 ½ teaspoons of vanilla extract and 2 teaspoons of all-purpose flour to the cream cheese mixture. Beat on low speed until just combined.
4. Add Egg: Add 1 large egg and mix on low speed until just combined. Be careful not to overmix.

6. Assemble the Mini Cheesecakes: Building the Layers

1. Spoon in Cheesecake Filling: Spoon the cheesecake filling over the prepared graham cracker crusts in the muffin liners, filling each liner about ⅔ full.
2. Add Apple Filling: Spoon the prepared apple mixture over the cheesecake filling, filling the cups almost to the top.
3. Press Gently: Gently press the apples down with your palm to compact the filling slightly.
4. Top with Streusel: Finally, generously sprinkle the chilled cinnamon oat crumble topping over the apples, covering the surface evenly.

7. Bake the Mini Cheesecakes: Achieving a Set Filling and Golden Topping

1. Bake: Place the muffin tin in the preheated oven (325°F/163°C).
2. Baking Time: Bake for about 28-30 minutes.
   • Check for Doneness: The cheesecakes are done when the edges are set and lightly golden, and the centers are only slightly jiggly.

8. Cool and Chill: Setting the Cheesecakes

1. Cool in Pan: Remove the muffin tin from the oven and let the mini cheesecakes cool in the pan for about 30 minutes.
2. Chill: Once cooled to room temperature, transfer the mini cheesecakes (still in the muffin tin) to the refrigerator and chill for at least 2 hours, or preferably longer, to allow the filling to set completely.

9. Serve and Enjoy: The Finishing Touch

1. Remove from Liners: Carefully remove the chilled mini cheesecakes from the muffin tin and peel away the paper liners.
2. Drizzle with Caramel (Optional): For an extra touch of indulgence, drizzle each cheesecake with caramel sauce just before serving.
3. Serve Chilled: Serve the Apple Crisp Mini Cheesecakes chilled and enjoy!