In a medium saucepan over low heat, combine ground cinnamon, organic light brown sugar, sea salt, and xanthan gum or cornstarch. Peel and chop the Granny Smith apples and add to the pan. Cook for about 2 minutes, stirring gently until bubbling and slightly softened. Remove from heat to cool slightly.

In a food processor, crush graham crackers into fine crumbs. In a mixing bowl, combine crumbs with melted unsalted butter and organic sugar until the mixture resembles wet sand. Press firmly into the bottom of serving cups or jars to create an even layer.

In a large mixing bowl, beat softened cream cheese with organic sugar until smooth. Add pure vanilla extract, mixing well. Gradually pour in the organic heavy whipping cream, beating until light and fluffy—about 3 to 5 minutes.

In a separate bowl, pour in another cup of organic heavy whipping cream with a tablespoon of sugar. Beat until stiff peaks form, then fold into the cheesecake filling for enhanced creaminess.

Layer dessert by adding a scoop of graham cracker crust, followed by cheesecake filling, a drizzle of caramel dip, and the spiced apple mixture. Repeat layers, finishing with a dollop of whipped cream.

Sprinkle leftover graham cracker crumbs and place thin apple slices on top. Chill in the refrigerator for at least 30 minutes to set and meld the flavors.