Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers with granulated sugar, cinnamon, and melted butter. Stir until the mixture resembles wet sand. Line a muffin tin with paper liners, then evenly press the crust mixture into each liner. Chill the crust in the fridge for about 10 minutes.

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until creamy. Gradually add in the flour, vanilla extract, and egg, mixing until just combined. Avoid overmixing once the egg is added to prevent cracks.

Peel and dice the apples into small pieces. Toss the diced apples with lemon juice, cinnamon, brown sugar, and cornstarch until well coated.

Spoon the cheesecake mixture evenly into the chilled crusts, filling them about three-quarters full. Top each layer with the apple mixture evenly.

Bake for 28-30 minutes until the edges are set and the centers jiggle slightly. Monitor closely for the perfect texture.

Cool the mini cheesecakes in the pan for approximately 30 minutes. Then transfer to the fridge and chill for at least 2 hours before serving.

Optional: Drizzle with warm caramel sauce or top with whipped cream before serving.