Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.

Make the crust: In a medium bowl, combine brown sugar, graham cracker crumbs, rolled oats, and melted butter. Stir until well combined. Spoon about 1 tablespoon of the crust mixture into each muffin liner and press it down firmly with the back of a spoon.

Bake the crusts: Place the muffin tin in the oven and bake for 5–7 minutes until lightly golden. Remove from the oven and set aside to cool.

Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese, corn starch, brown sugar, white sugar, ginger, vanilla extract, and cinnamon until smooth and creamy. Spoon the cheesecake filling into each muffin cup, filling about ¾ of the way to the top. Smooth the tops with a spatula.

Make the apple crisp topping: In a separate bowl, combine flour, oats, brown sugar, cinnamon, and coconut oil. Use your fingers to rub the coconut oil into the dry ingredients until the mixture forms a crumbly texture. Add the finely chopped apples to the mixture and stir to combine.

Top the cheesecakes: Spoon the apple crisp topping generously over each mini cheesecake.

Bake the mini cheesecakes: Place the muffin tin back in the oven and bake for 20–25 minutes, or until the cheesecake is set and the apple crisp topping is golden.

Cool and chill: Let the mini cheesecakes cool in the muffin tin for 10 minutes, then transfer to the fridge and chill for at least 2 hours (preferably overnight) before serving.

Optional caramel drizzle: Drizzle with caramel sauce before serving for extra sweetness