Step 1: Prepare the Graham Cracker Crust

1. Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
2. In a small bowl, mix together the graham cracker crumbs, melted butter, sugar, and cinnamon until it looks like wet sand.
3. Scoop about 1 tablespoon of the crust mixture into each muffin cup and press down firmly using the back of a spoon or a shot glass.
4. Bake for 5 minutes, then set aside to cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a mixing bowl, beat the cream cheese and sugar until smooth and creamy (about 2 minutes).
2. Add the vanilla, egg, sour cream, and lemon juice, mixing until just combined. Avoid over-mixing, as it can cause cracks in the cheesecake.
3. Spoon about 2 tablespoons of the cheesecake batter over the pre-baked crusts. Smooth the tops with a spoon.

Step 3: Bake the Mini Cheesecakes

1. Bake at 325°F (163°C) for 15–18 minutes, or until the centers are set but slightly jiggly.
2. Turn off the oven and let the cheesecakes cool inside the oven for 5 minutes to prevent cracks.
3. Remove from the oven and let them cool completely at room temperature before refrigerating for at least 2 hours.

Step 4: Prepare the Caramel Apple Topping

1. In a small skillet, melt the butter over medium heat.
2. Add the diced apples, brown sugar, cinnamon, and nutmeg.
3. Cook for 3–4 minutes, stirring occasionally, until the apples are soft but not mushy.
4. Let the apple mixture cool before topping the cheesecakes.

Step 5: Assemble and Serve

1. Once the cheesecakes are chilled, spoon about 1 tablespoon of the caramel apple mixture onto each mini cheesecake.
2. Drizzle with warm caramel sauce just before serving.
3. Optionally, sprinkle with chopped nuts or a dash of sea salt for extra flavor.

Enjoy your Mini Caramel Apple Cheesecake Bites chilled or at room temperature!