Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, rolled oats, melted butter, and brown sugar until well-mixed. Firmly press the mixture into a muffin tin lined with paper liners. Bake for 5 minutes, then set aside to cool.

In a large bowl, beat softened cream cheese until smooth. Gradually add brown sugar, white sugar, corn starch, ground ginger, vanilla extract, and cinnamon, mixing until well combined.

Pour the cheesecake filling into each muffin cup, filling them about three-quarters full. Smooth the tops with a spatula.

Dice apples into small pieces and arrange them on top of the cheesecake layer.

Mix all-purpose flour, rolled oats, brown sugar, cinnamon, and melted coconut oil until crumbly. Sprinkle over the apple layer in each muffin cup.

Bake for 25-30 minutes until set and lightly browned. Allow to cool for 15 minutes.

Transfer to the refrigerator to chill for at least 2 hours before serving. Drizzle with warm caramel sauce before enjoyment.