For The Crust:
150 g graham cracker crumbs
50 g unsalted butter
1 tsp cinnamon
For The Cheesecake Filling:
300 g cream cheese
100 g granulated sugar
1 egg
60 ml sour cream
1 tsp vanilla extract
2 medium apples
30 g unsalted butter
50 g brown sugar
1 tsp cinnamon
1 tsp lemon juice
Combine the cinnamon, melted butter, and graham cracker crumbs; press into the bottom of a muffin tray that has been lined; and let it sit for ten minutes.
Add the egg, sour cream, and vanilla after beating the cream cheese and sugar until smooth, then spread the mixture over the crusts. Bake for 15 to 18 minutes at 160°C (325°F), then let cool fully.
Apples should be tender and caramelized after being sautéed in butter with brown sugar, cinnamon, and lemon juice.
Serve the chilled mini cheesecakes with the apple topping spooned on top.