Crush graham crackers, mix with 1/3 stick butter
Spray lined cupcake tray with nonstick, then press 1 rounded spoonful of your mixture into the bottom, forming a single layer.
Dice your apples, then saute them for 5-7 minutes with a squirt of lime juice.
Mix your cream cheese, sour cream, vanilla, brown sugar, regular sugar, cinnamon, and nutmeg with a hand mixer until evenly blended, then stir in your apples.
Drop that on top of your graham cracker crusts, filling out cupcake cups until even with the top.
Let set in the fridge while you make your topping.
To make the topping, combine all ingredients in a bowl and "cut" with a pastry cutter or fork until evenly mixed and crumbly.
Sprinkle on top of your cheesecakes, then return to fridge to chill/set for at least an hour.
Serve with a drizzle of caramel sauce