Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with cupcake liners.
Twist the golden Oreos in half and place one in each muffin cup, pretty side down.
Make the cheesecake mixture by beating the cream cheese at medium-low speed until smooth and fluffy. Add the sour cream and continue beating until smooth. Then add the sugar and vanilla extract and mix well. Finally, beat in the egg.
Evenly divide the cheesecake mixture among the Oreo crusts. My favorite way to do this is to put the mixture in a disposable frosting bag or a large Ziploc bag. Cut off one of the corners and pipe in the cheesecake mixture in a spiral pattern.
Prepare the apples by mixing the finely chopped apples with cinnamon, nutmeg, and sugar in a medium bowl. Sprinkle the apples on top of the cheesecake mixture.
To make the crumble topping, mix together the dry ingredients with a fork and then add the butter and mix well. Sprinkle on top of the cheesecake and apples.
Bake for 20-25 minutes.
Cool at room temperature for at least 30 minutes. Then prepare the caramel by heating up for about 30 seconds until pourable. Put the caramel sauce in a frosting bag or a large Ziploc bag. Cut off a small corner and drizzle the caramel sauce on top of the cheesecakes.
Refrigerate for 2 hours before serving.