Preheat oven to 350 degrees.
In a small bowl, combine the crust ingredients. Line a muffin tin with paper liners. Divide the crust into the bottoms, and press down lightly to make even.
Bake for 5 minutes, and let cool.
In a large bowl, using a hand mixer, cream together the cream cheese, cornstarch, brown sugar, white sugar, vanilla, and cinnamon until smooth.
In a separate bowl, combine the crumble topping ingredients.
Divide the cheesecake mixture between the muffin tins on top of the cooled crust. Top each with chopped apples, then the crumble topping.
Bake 25-30 minutes or until the cheesecakes are set and topping is golden.
Cool, and refrigerate for at least 2-3 hours before serving. Drizzle with caramel sauce.
