Preheat oven to 325 degrees and line a 12 cup muffin tin with paper liners. Spray liners with cooking spray. In a large bowl, combine graham cracker crumbs, melted butter and a pinch of salt and stir until completely moistened.
Press graham mixture into paper liners and set aside.
In a large bowl, beat cream cheese until light and fluffy, add eggs, sour cream, caramel sauce, sugar, vanilla, cinnamon and a pinch of salt and beat until combined. Pour filling over graham bottoms.
In a medium bowl, whisk together brown sugar, flour, oats, cinnamon and salt, then cut the butter with a fork or pastry cutter. Scatter some chopped apples and a thin layer of the mixture over cheesecake layer.
Bake until centres are only slightly jiggly, about 30 minutes. Let cool in muffin tin, then refrigerate at least 2 hours.
Garnish with Cool Whip and drizzle with more caramel before serving.
Waterford Twp, MI 48329
