Preparation

1. Preheat your oven to 325°F (165°C). Line a 12-cup muffin pan with paper liners.
2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press evenly into muffin cups.
3. Bake the crusts for 5 minutes, then let cool slightly.
4. In a large bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then vanilla extract and sour cream. Mix until well combined.
5. Fill muffin cups with cheesecake filling, smoothing the tops.
6. Peel, core, and dice apples. In a skillet, melt unsalted butter and sauté apples with light brown sugar and cinnamon for 5 to 7 minutes.
7. Mix cornstarch with water in a bowl to create a slurry. Stir into skillet with apples until thickened, then remove from heat and cool.
8. Spoon apple filling evenly over cheesecake layer in each muffin cup.
9. In a bowl, mix flour, brown sugar, cinnamon, salt, and melted butter to form crumble. Sprinkle over the apple filling.
10. Return to the oven and bake for 20 to 24 minutes until centers are set. Let cool for 30 minutes.
11. Chill in the refrigerator for at least 3 hours. Before serving, drizzle with caramel sauce.