Preheat oven to 350 degrees.

For the crust, add graham cracker crumbs, sugar, and melted butter to medium bowl; mix thoroughly to incorporate the butter and ‘wet’ the crumbs.

Using a 12 space muffin tin, add liners, spray lightly with nonstick spray. Add 1 heaping TBS of graham cracker mixture to the bottom of each liner; press firmly to pack down; repeat for all liners; set aside. To prepare the apples; add chopped apples, cinnamon, nutmeg, 2 TBS sugar to a bowl; toss to combine; set aside while you continue preparing.

For the cheesecake filling; with a stand mixer or electric mixer, add cream cheese and ½ cup sugar; beat to combine until smooth. Add eggs one at a time, beating after each. Add vanilla; beat for a few more seconds to combine. Pour cream cheese mixture on top of graham cracker crusts until just below the top of the liner (about three-fourths full); set aside.

In another bowl, for the rest of the topping, add ½ cup brown sugar, flour, oats, and ¼ cup melted butter. Use a pastry blender or fork and cut into ingredients until combined and formed into a coarse crumble.

Using the apple mixture, add a heaping TBS on top of each cheesecake. Then, add a heaping TBS of crumble mixture on top of the apples. You can add more if you desire.

Place into oven and bake for 30-35 minutes or until browning on the top. Remove from oven and allow to cool in the pan for 15 minutes on a wire rack. Carefully remove each cheesecake from muffin tin, and set on the wire rack. Cool for 20-30 more minutes on the counter. Transfer cheesecakes to refrigerator and allow to sit for at least 2 hours.

When ready to serve, remove from fridge, set on tray/dish, and drizzle each cheesecake with caramel sauce/topping.

You could even add a little salt to the caramel to really put this over the top!