Preparation

• In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until all crumbs are evenly coated with butter, then firmly press this mixture into the bottom of individual jars or serving glasses to form the crust layer.
• Beat the softened cream cheese in a large bowl until it reaches a smooth, creamy consistency. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream, powdered sugar, and vanilla extract into the cream cheese, blending carefully to maintain the airy texture.
• Heat the butter in a skillet over medium heat. Add the diced apples, brown sugar, and ground cinnamon, stirring frequently. Cook for 5-7 minutes, or until the apples soften but retain some bite. Remove from heat and stir in the lemon juice. Allow the mixture to cool to room temperature.
• Spoon a layer of the cheesecake mixture over the graham cracker crust in each jar, then add a layer of the cooled apple compote. Repeat these layers if your jars are large enough, ending with an apple topping layer.
• Top each jar with a dollop of whipped cream and sprinkle with crushed graham crackers or drizzle with caramel sauce as desired. Chill the jars in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the cheesecake filling to set.