CRUST~

1/4 c brown sugar

1 cup graham cracker crumbs

3/4 c rolled oats

1/2 c melted butter

CHEESECAKE~

Two 8 oz packages of softened cream cheese

2 tbsp cornstarch

1/4 c brown sugar

1/4 c white sugar

1/8 tsp ground ginger

2 tsp vanilla

1 tsp cinnamon

APPLE TOPPING~

1/4 c flour

1/4 c rolled oats

1/4 c brown sugar

1/2 tsp cinnamon

2 tbsp coconut oil

2 medium apples, peeled & chopped

Caramel drizzle topping

Preheat oven to 350

In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.

Line 16-18 muffin cups with liners.

Divide mixture and press inside the bottom of a muffin cups to form little crusts. (about 1 tablespoon)

Bake for 5 minutes. Remove from oven to cool.

Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.

Once well combined, pour on top of your mini graham cracker/oat crusts, leaving room at the top for fruit and streusel.

Combine all streusel ingredients and mix together until crumbly.

To start your apple layer, arrange the finely chopped apple on top of the cheesecake in a single layer.

Top with the Apple Crisp Topping. Bake at 350F for 25-30 minutes.

Once it’s done cooking, cool for 15 minutes, then refrigerate overnight.

Top with caramel sauce and serve.