Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, brown sugar, rolled oats, and melted butter until the mixture resembles wet sand. Line a muffin tin with cupcake liners and evenly press the crust mixture into the bottom of each liner. Bake for 5 minutes, or until lightly golden, then set aside to cool.

In a large mixing bowl, beat together softened cream cheese, brown sugar, white sugar, corn starch, ginger, vanilla extract, and cinnamon using an electric mixer. Mix on medium speed until the mixture is smooth and creamy, about 3-4 minutes. Make sure to scrape down the sides of the bowl for an even texture.

Once the crusts have cooled, spoon the cheesecake filling into each muffin cup, filling them about three-quarters full. Layer chopped apples on top of the cream cheese filling, then prepare the crisp topping by mixing rolled oats, flour, brown sugar, cinnamon, and melted coconut oil, sprinkle it generously over the apples.

Carefully place the assembled mini cheesecakes in the preheated oven and bake for 25-30 minutes. Look for a slightly set filling and a golden crispy topping. Remove from the oven and allow the mini cheesecakes to cool in the muffin tin for about 15 minutes.

After the initial cooling, transfer each mini cheesecake to the refrigerator and chill for at least 2 hours, or preferably overnight.

When you’re ready to serve, drizzle these mini cheesecakes with caramel sauce and arrange them on a serving platter or individual dessert cups.