Prep your cups: Use 8–10 small glass jars, ramekins, or sturdy cupcake liners set in a muffin tin. Aim for 4–6 ounce capacity per cup.

Make the crust: In a bowl, mix graham crumbs, melted butter, sugar, and a pinch of salt until the texture resembles wet sand. Spoon 2–3 tablespoons into each cup and press firmly with the back of a spoon. Chill while you make the filling.

Beat the cream cheese: In a large bowl, beat softened cream cheese until smooth and fluffy. Scrape down the bowl to avoid lumps.

Add sweetness and tang: Beat in powdered sugar, vanilla, and salt. Mix in sour cream until silky.

Lighten it up: In a separate bowl, whip cold heavy cream to soft peaks. Fold it gently into the cream cheese mixture until fully combined and airy.

Fill the cups: Spoon or pipe the cheesecake layer over the chilled crusts, filling each cup about two-thirds full. Smooth the tops. Chill for at least 1 hour.

Cook the apples: In a skillet over medium heat, melt butter. Add diced apples, brown sugar, cinnamon, nutmeg (if using), lemon juice, and a pinch of salt. Cook 6–8 minutes, stirring, until the apples are tender but not mushy.

Thicken the sauce (optional): Stir in the cornstarch slurry and cook 30–60 seconds until glossy and slightly thick. Remove from heat and cool to room temperature.

Top and chill: Spoon cooled apples over the cheesecake layer. Cover and chill another 1–2 hours, or until set and cold.

Garnish and serve: Add whipped cream, a drizzle of caramel, and a sprinkle of crumbs or pecans. Serve cold.