Step 1

In a small bowl, stir together the melted butter and graham cracker crumbs until combined. Divide the crumbs evenly amongst 6-8 large ramekins (see note). Set aside.

Step 2

In a large mixing bowl, pour in the heavy cream. Use a hand mixer to whip the heavy cream on medium high speed until stiff peaks form, about 10 minutes. Cube the softened cream cheese and add in with the whipped cream along with the powdered sugar, vanilla, and cinnamon. Continue mixing until the mixture is combined and smooth. Divide the cheesecake mixture on top of the graham crust in each ramekin. Place the ramekins into a large container in the fridge.

Step 3

Prepare the apple topping by melting the butter in a non-stick skillet over medium high heat. Add the diced apples and brown sugar. Saute the apples until the apples begin to soften, about 7 minutes. Sprinkle in the cinnamon and cornstarch and stir. Continue continue until the apples are tender. Let the apples cool for 10 minutes. Divide on top of each cheesecake and place back into the fridge to chill for at least 4 hours or overnight. Serve.