Preheat oven to 325 degrees. In a mixing bowl, whisk together graham cracker crumbs, sugar and cinnamon. Pour in butter and using a fork, stir until evenly moistened.

Divide mixture among 18 paper lined muffin cups, adding a rounded tablespoon to each cup. Press into an even layer. Bake in preheated oven for 5 minutes, then remove from oven and allow to cool.

In a mixing bowl, whisk together flour, quick oats, brown sugar, cinnamon, nutmeg and salt. Add cold butter and using fingertips, rub butter into dry mixture until it comes together in small crumbles.

Transfer to refrigerator while preparing apples and filling.

In a bowl, toss chopped apples with lemon juice, set aside.

In a mixing bowl, using an electric hand mixer set on medium-low speed, cream together cream cheese with sugar just until smooth. Mix in eggs one at a time, then blend in sour cream and vanilla.

Divide cheesecake batter evenly among 18 muffin cups pouring filling over crust.

Divide apples evenly over cheesecake layer, then finish by sprinkling a heaping tablespoon of the streusel over tops.

Bake in preheated oven for 23 - 25 minutes. Cool at room temperature for 30 minutes, then transfer to fridge and chill for 3 hours. Serve with caramel sauce.