Follow these easy steps to create your Apple Crisp Mini Cheesecakes:

1. Preheat oven to 325°F (162°C). Line a muffin tin with paper liners.
2. Prepare the Oat Topping: In a medium bowl, combine rolled oats, all-purpose flour, brown sugar, melted butter, cinnamon, and salt. Mix until crumbly. Set aside.
3. Make the Apple Filling: In another bowl, toss the diced apples with lemon juice, cinnamon, brown sugar, and cornstarch. Mix well and set aside.
4. Whip the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the vanilla extract and mix again.
5. Incorporate Eggs and Sour Cream: Add eggs one at a time, mixing well after each addition. Finally, stir in the sour cream until the mixture is creamy and combined.
6. Fill the Muffin Tins: Spoon the cheesecake filling into each muffin cup, filling them about two-thirds full.
7. Add Apple Topping: Place a spoonful of the apple mixture on top of the cheesecake filling in each cup.
8. Sprinkle Oat Topping: Generously sprinkle the oat topping over the apples in each cup.
9. Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes or until the cheesecakes are set around the edges but slightly jiggly in the center.
10. Cool: Remove the cheesecake from the oven and allow them to cool in the muffin tin for about 15 minutes. Then transfer to a wire rack to cool completely.
11. Chill: For best flavor and texture, refrigerate the mini cheesecakes for at least 2 hours before serving.

These steps will guide you to create the most incredible Apple Crisp Mini Cheesecakes that will have everyone asking for seconds!