In a small bowl, stir together the melted butter and graham cracker crumbs until well combined. Divide the crumb mixture evenly among 6‑8 large ramekins (see note on size). Press gently to form a crust layer in each ramekin. Set aside in the fridge while you prepare the filling.

Add the heavy whipping cream to a large mixing bowl. Use a hand mixer on medium‑high speed to whip the cream until stiff peaks form (about 10 minutes).

Cube the softened cream cheese and add it to the whipped cream along with the powdered sugar, vanilla extract and ground cinnamon. Continue mixing until the mixture is smooth and well combined.

Divide the cheesecake mixture on top of the graham cracker crust in each ramekin. Cover or place in a large container and refrigerate.

Prepare the apple topping: Melt the butter in a non‑stick skillet over medium‑high heat. Add the diced apples and the brown sugar. Sauté the apples until they begin to soften (about 7 minutes). Sprinkle in the cinnamon and cornstarch and stir until the apples are tender and the topping has thickened slightly. Take off the heat and allow to cool for about 10 minutes.

After the apples have cooled slightly, divide the topping on top of each cheesecake ramekin. Return to the fridge and chill for at least 4 hours or preferably overnight to allow the cheesecake layer to fully set.

Serve chilled. Enjoy!
Note: The original yield used ramekins approximately 5.25 inches in diameter, yielding 7 cheesecakes with this recipe size.