Directions:

• Preheat the oven to 325 degrees. Line a standard muffin tin, set aside.
• In a medium bowl, combine the crusted graham cracker crumbs, sugar, cinnamon and melted butter.
  
• Stir until all the crumbs are wet, looking like wet sand.
  
• Scoop a heaping tablespoon into each cupcake liner and use the bottom of a ¼ cup measuring cup to firmly press down and smoosh the crumbs into the bottom of the liner. Set aside.
  
• In the bowl of a stand mixer, combine the softened cream cheese and sugar and cream until smooth. Scrape down the sides often.
  
• Add in the vanilla and eggs and mix well, scraping the sides often.
  
• Using a large ice cream scoop, divide the filling between each of the cupcake liners.
  
• Bake in the preheated oven for 23-25 minutes or just until the edges are set and the center is still a little jiggly when you gently shimmy the pan. Allow to cool to room temperature.
  
• Chill the room temperature cheesecakes in the fridge for an additional 4 hours or until set.
  
• When ready to assemble - in a small saucepan, combine the diced apple, butter, sugar, cinnamon, and cloves.
  
• Heat over medium low for about 10 minutes or until the apple are tender.
  
• Add in the caramel topping and continue to simmer until the mixture begins to thicken and the liquid is mostly boiled off.
  
• Allow to cool to room temperature.
• Remove the cheesecakes from the fridge and scoop a spoonful of the caramel apple topping over each cheesecake.