Add ⅔ cup of sugar plus one stick of butter to bowl and cream/mix together, add vanilla. Add room temperature cream cheese and combine.

Then add the pumpkin, caramel (warm), plus the sea salt and mix well.

Take 12 Graham Crackers and crush (Use a plastic bag to reduce mess) In a bowl, add 2 oz (half stick of butter)sliced, add ¼ teaspoon of cinnamon and 2 teaspoon of sugar.

Ingredients: ⅓ Cup of Sugar, ¼ Cup of Brown Sugar, ⅓ Cup of Instant Oats, 1 ½ teaspoon cinnamon, ¼ teaspoon sea salt.

Add crust to the cupcake tins filled with cupcake papers. Press the crumb crust down to shape the bottom of the cheesecakes.

Add cheesecake filling and pat the tops down.

Add the sliced apples to the top of each cheesecake (Slice quarter of an apple lengthwise into stripes) Use as much or as little as you like. Just be sure to add enough for texture.

Add streusel to the tops of every little cheesecake. Add enough to cover.

Preheat oven to 325 Degrees. Bake cheesecakes for 5 minutes ( We are only baking to set/firm up the crusts by activating the butter in the crust )