Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and cinnamon. Pour in the melted unsalted butter, mixing until the texture resembles wet sand. Evenly distribute the mixture into paper liners set in a muffin tin, pressing down firmly to form a solid crust. Refrigerate the crusts for at least 10 minutes to set while you prepare the filling.

Make the Filling: Using an electric mixer, beat softened cream cheese and granulated sugar until creamy. Gradually add the vanilla extract and all-purpose flour, blending just until combined. Add the egg, mixing briefly but be careful not to overmix. The filling should be smooth and slightly airy, ready to dollop onto the chilled crusts.

Prep Apples: Peel and dice the Golden Delicious apples into small cubes. In a separate bowl, toss the apples with lemon juice, brown sugar, cornstarch, and a sprinkle of cinnamon. Let sit for a few minutes to soften slightly before layering onto the cheesecakes.

Combine Layers: Spoon the cream cheese filling into the crusts, filling each cup about two-thirds full. Gently layer the prepared apple mixture on top of the cheesecake filling.

Prepare Streusel: In a separate bowl, mix together the oats, all-purpose flour, brown sugar, and melted butter until crumbly. Generously sprinkle this streusel over the apple layer.

Bake: Preheat your oven to 325°F (160°C) and bake the mini cheesecakes for 28 to 30 minutes. They should jiggle slightly when ready.

Cool: After baking, let them cool in the pan for 30 minutes, then transfer to the fridge for at least an hour to chill thoroughly.

Serve: Remove from refrigerator and drizzle with caramel sauce and whipped cream before serving.