Step 1

Preheat oven to 170C. Line a 12-cup muffin with cupcake papers.

Step 2

To make crumble, combine brown sugar and cinnamon in a small bowl. Add melted butter and stir to combine, the stir through flour. Use your fingers to crumble and sprinkle the mixture onto a tray lined with baking paper. Bake for 15-20 minutes until golden and crunchy. Set aside.

Step 3

In a food processor, blitz biscuits into a fine crumb. Add melted butter and blitz to combined. Distribute evenly between cupcake papers and use a small glass or cup to press into a thin even layer. Spoon a layer of tinned apple over the top of the biscuit base.

Step 4

Wipe out bowl of food processor then add cream cheese and sour cream. Blitz until smooth. Add eggs, sugar and vanilla and process until completely combined. Pour over apple in muffin tin. Bake for 20 minutes. Turn off oven and allow to cool completely.

Step 5

Just before serving, carefully remove each cheesecake from the cupcake paper. Sprinkle a generous helping of crumble on the top of each cheesecake and drizzle with caramel sauce.