Preheat your oven to 350 degrees.

Pulse your graham cracker crumbs and your sugar in a blender or food processor until the graham cracker is fine crumbs.

Pour your melted butter over your graham cracker crumbs and mix with a fork.

Scoop about 1 TBS crumb mixture into 6 different prepared cupcake liners. And press crust down with a spoon.

Bake your crust in your preheated oven for 6 minutes.

Allow your crust to cool for a few minutes when done.

In a large bowl mix together your cream cheese, sugar, heavy cream and sour cream for about 2 minutes till combined.

Add in your vanilla and stir in. Then add in your egg and mix till combined.

Toss in your flour and salt and stir till just combined.

Pour your cream cheese mixture over your prepared graham cracker crust.

Place cheesecakes in oven and bake for about 20 minutes. Cheesecake will still be slightly jiggly in the middle.

Allow cheesecakes to cool on counter for 1 hour. Then place in fridge and chill for another hour.

When you're ready to serve combine caramel bits, heavy cream and salt in a medium sized microwave safe bowl. Microwave for 30 seconds at a time, stirring after until caramel mixture is soft and smooth. (Mine only took 1 minute, could take up to 2)

Scoop caramel on to the top of each cheesecake and sprinkle each with a pinch of sea salt.

Cut apple into julienne strips and place a few on top of each cheesecake.