Preheat the oven to 325°F (160°C).

In a mixing bowl, combine melted butter, rolled oats, graham cracker crumbs, and brown sugar. Mix until it resembles wet sand.

Line muffin tin with paper liners. Scoop the crust mixture into each liner and press firmly. Bake for 10 minutes.

In a clean mixing bowl, beat cream cheese, white sugar, brown sugar, cornstarch, vanilla extract, and ginger until smooth.

Spoon the cheesecake filling into each crust, filling them about three-quarters full. Smooth the tops with a spatula.

In another bowl, mix chopped apples with cinnamon, rolled oats, melted coconut oil, and brown sugar.

Distribute the apple topping evenly over each cheesecake layer.

Bake for 22-25 minutes or until the filling is just set. Let cool on a wire rack.

Once cooled, refrigerate for at least 4 hours or overnight.

Drizzle with caramel sauce before serving.