Pour the sugar into a heavy-bottom sauce pan. Cook over medium-low heat, stirring often. At first, the sugar will clump up but after a few minutes, it will melt completely and turn a deep amber color. Keep a close eye so it doesn't burn.

Once the sugar is melted, remove the pot from the heat. Immediately whisk in the butter until the mixture is smooth. Work carefully, because the caramel will bubble up and splatter. Add the heavy whipping cream, vanilla extract, and the Kosher salt. Stir quickly until the caramel is silky and smooth. Taste and add more Kosher salt if desired. Pour the caramel into a bowl and let it cool.

Preheat the oven to 325°F (163°C). Lightly grease a mini cheesecake pan with butter or baking spray. Or, you can use a standard cupcake pan. Line the cupcake pan with paper cups for easy removal.

Add the graham cracker sheets to the bowl of a food processor and pulse until you have semi-fine crumbs. You should end up with about 1 1/2 cups of crumbs (148 grams). Add the sugar, melted butter, and a big pinch of salt. Pulse the mixture until the graham crackers are finely ground and you have a thick dough.

Evenly divide the graham cracker mixture into the mini cheesecake cups, about 2 Tablespoons per cup (or 1 1/2 tablespoons per cupcake liner). Using a spoon or clean fingers, press the mixture evenly into the bottom of the cups. Bake for 5-6 minutes, until the crusts are toasty and light golden-brown. Let the crusts cool while you prepare the filling.

Fill a cake pan (or another oven-safe pan) with a few inches of water. Set aside.

Pour the butter and sugar into a large mixing bowl. Using a hand mixer or stand mixer, beat the butter and sugar together until the mixture is sandy. Add the cream cheese and beat until the cream cheese is light and fluffy.

Add the sour cream, cinnamon, and vanilla extract. Then, add the eggs and beat just until the filling is mixed together. Using a #60 cookie scoop, evenly divide the filling between the cooled crusts. Use a butter knife to smooth the filling over the crusts.

Place the mini cheesecake pan (or cupcake pan) on the middle rack of the oven and set the pan of water on the rack under the mini cheesecakes. Bake at 325°F (163°C) for 17-20 minutes, or until the edges are set and the centers are still a bit jiggly like Jell-O!

Once the cheesecakes are baked, turn off the oven and crack the oven door. Let the mini cheesecakes cool for 1 hour in the oven. Then, cover the pan and refrigerate the cheesecakes for about 2-4 hours or until the filling is completely set.

Peel and core the apples. Then, dice them into small cubes (about 1/2-inch).

Melt the butter in a large skillet over medium heat. Add the diced apples, brown sugar, apple pie spice, and a pinch of salt. Sauté the apples until the apples are tender and the sugar is bubbling, about 6-7 minutes. Use the topping right away or store & refrigerate it for later.

Right before serving, carefully remove each mini cheesecake from the pan. Use a thin butter knife to carefully cut the cheesecakes away from the sides of the pan if needed.

Then, top each chilled cheesecake with about 1 tablespoon of caramel sauce followed by about 1 1/2 tablespoons of warm apple pie topping. Serve the cheesecakes immediately. Enjoy!