Cookie Crust

1. Add cookies to a food processor and pulse until fine crumbs (you could also add to a ziptop bag, seal and crush with a rolling pin). Stir in the melted butter, until combined.
2. Divide the cookie crumbs between 8 small cups (we used plastic drinking cups found at most grocery stores). Set aside.

Apples

1. Add remaining butter to a medium skillet and melt over medium-high heat. Add the diced apples and Unsalted Caramel seasoning and saute until the apples start to get slightly soft and the juices have started to thicken, about 8-10 minutes. Remove from heat and cool.

Cheesecake Filling

1. In a stand mixer, or large bowl, beat the heavy cream until still peaks form. Add to another bowl and set aside.
2. In the same mixing bowl, add the cream cheese, sugar, powdered sugar, sour cream and vanilla and beat until combined.
3. Fold the whipped cream into the cream cheese mixture gently so it does not deflate.
4. Spoon into the prepared cups equally. Top evenly with apples and cooking liquid. Cover and refrigerate for 2 hours to allow the cheesecake to set. Serve with extra cookies crumbled on top or whipped cream.