In a food processor, pulse the graham crackers until they become fine crumbs.

In a mixing bowl, combine the fine graham cracker crumbs, melted butter, and ground cinnamon. Mix well.

Line a muffin tin with 12 cupcake liners.

Divide the graham cracker crust mixture evenly among the liners. Press the crust down firmly.

Place the muffin tin in the fridge while you prepare the cheesecake portion.

Preheat the oven to 325 degrees.

In a mixing bowl, add the room-temperature cream cheese and mix until smooth.

Mix in the sour cream and then the egg.

Add the granulated sugar, brown sugar, and vanilla extract. Mix until smooth.

Divide the cheesecake mixture and top the graham cracker crust in each cupcake liner.

Bake for 20 minutes. Remove from the oven.

Let the mini cheesecakes sit at room temperature for 1 hour before placing them in the fridge for 3 hours to set up.

In a medium-sized stockpot, combine peeled and diced apples, water, brown sugar, ground cinnamon, and a pinch of salt.

Cook over medium/low heat for 20-30 minutes until the apples are fork tender.

Add the cornstarch slurry to the apple mixture to thicken it quickly.

Turn off the heat, place the apple topping in an airtight container, and allow it to cool completely.

Top the mini cheesecakes with the cooled apple topping.