• Preheat your oven to 325°F and line a muffin tin with cupcake liners, then set it aside.
• In a medium bowl, whisk together the graham cracker crumbs, melted butter, sugar, cinnamon, and nutmeg until the mixture is well combined and the crumbs are evenly moistened.
• Add about 1 1/2 tablespoons of the crumb mixture to each muffin cup. Press down firmly using the back of a spoon or a glass to form the crust. Set aside.

To make the streusel:

• In a mixing bowl, whisk together the flour, sugar, cinnamon, nutmeg, and salt.
• Add the cold butter and use your fingertips or a fork to work it into the dry ingredients until small crumbles form and no visible chunks of butter remain.
• Place the crumble mixture in the refrigerator while you prepare the apples and filling.

To make the apple layer:

• In a bowl, combine the chopped apples with the brown sugar and set aside to allow them to macerate.

To make the cheesecake filling:

• In a medium bowl, beat together the cream cheese, powdered sugar, vanilla, and sour cream using a whisk or hand mixer until the mixture is smooth.
• Add the egg and mix until fully incorporated. Set aside.

To assemble the cheesecakes:

• Spoon 1 1/2 tablespoons of cheesecake filling into each muffin cup. Evenly distribute the macerated apples over the cheesecake layer, ensuring each one gets some of the liquid from the apple mixture. Then, top each cup with a heaping tablespoon of the streusel.
• Bake the cheesecakes for about 25 minutes, or until the filling is nearly set and the topping is turning golden brown.
• Allow the cheesecakes to cool at room temperature before transferring them to the refrigerator to chill for at least 1 hour. Once chilled, drizzle some caramel sauce over the top of the cheesecakes and enjoy!