✓ Preheat oven to 350°F (175°C); ensure rack is centered for even baking.

✓ Combine graham cracker crumbs, 1.5 tablespoons sugar, 1/2 teaspoon cinnamon, and 3 tablespoons melted butter in a bowl; stir until mixture resembles wet sand.

✓ Press crumb mixture evenly into the bottoms of a 12‑cup muffin tin; bake for 6 minutes or until lightly golden, then set aside.

✓ In a separate bowl, beat softened cream cheese with 6 tablespoons sugar until smooth; add vanilla extract, 2 teaspoons flour, and the egg, mixing just until incorporated.

✓ Fold the apple mixture (apples, lemon juice, 1.5 teaspoons cinnamon, 1/4 teaspoon nutmeg, 2 tablespoons light brown sugar, and 1.5 teaspoons cornstarch) into the cheesecake batter; the mixture should be speckled with apple pieces.

✓ Divide the cheesecake‑apple batter evenly over the pre‑baked crusts, filling each cup about three‑quarters full; the batter should spread slightly but not overflow.

✓ In a small bowl, mix 1/3 cup flour, 1/3 cup light brown sugar, 1/3 cup quick‑cooking oats, 3/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 2.5 tablespoons melted butter until crumbly.

✓ Sprinkle the oat crumble over each mini cheesecake, covering the surface uniformly; the topping will turn golden and crisp.

✓ Place the muffin tin on the middle rack and bake for 20‑25 minutes, or until the edges of the cheesecake are set and the oat topping is lightly browned.

✓ Remove from oven and let cool in the tin for 10 minutes; this resting period helps the centers firm up.

✓ Run a thin knife around each cup’s edge to release the mini desserts; gently lift them onto a serving platter.

✓ Drizzle caramel sauce over each mini cheesecake in a zigzag pattern; the sauce should pool slightly in the center and cascade over the crumble.

✓ Allow the desserts to rest at room temperature for 5 minutes before serving; this enhances flavor integration.

✓ Serve warm or at room temperature; the crust stays firm while the cheesecake remains creamy and the apple topping stays tender.