Preheat oven to 350F

In a bowl, combine the ingredients for the crust. Stir vigorously or blend in food processor to combine.

Place 1/4 cup of crust mixture in the bottom of each mini cheesecake pan (I used mini springform pans from Wilton). Pan down with your fingers, covering the bottom of each pan and creating a flat layer. Add more if needed.

Bake the crust layer for 5-7 minutes, until golden. Set aside.

In a KitchenAid stand mixer, beat cream cheese, brown sugar, and greek yogurt until smooth. Add the lemon juice, egg, and cinnamon and continue to beat until fully combined.

Add about 4 tablespoons of the cheesecake mixture on top of the crust mixture. Carefully smooth out the layer without disturbing the crust. Top with about 2 tablespoons of the apple pie filling, and then top with another layer of cheesecake, ending at the top of the pan. Make the top layer as smooth and flat as possible.

Bake for 25-30 minutes, or until the cheesecakes are set.

Allow to cool in their pans for approximately two hours. It's best to then let them cool in the fridge overnight, if you can be patient! :)

Top with caramel syrup and pecans if desired. Enjoy!