Mini Apple Pie Cheesecakes

Make crust: Preheat oven to 350°. Line 2 standard muffin tins with paper liners. In a medium bowl, combine graham cracker crumbs, oats, sweetener, and melted butter. Spoon about 1 tablespoon mixture into each liner and press firmly to form a crust. Make cheesecake: In a large bowl using a hand mixer, beat cream cheese and sweeteners together until smooth. Add eggs and vanilla and beat to combine. Beat in cornstarch, cinnamon, and ginger. Fold in apples. Divide batter evenly among crusts. Make topping : In a medium bowl, combine flour, oats, sweetener, melted butter and cinnamon. Sprinkle over cheesecakes. Bake until topping is golden and cheesecakes are just set, 20 to 25 minutes. Let cool to room temperature then refrigerate until chilled, at least 2 hours. Cheesecakes will keep, tightly wrapped in the refrigerator for up to 2 days.