Preheat oven to 350 degrees. Heat 1 tablespoon of butter in small skillet over medium heat. Add diced apples, cinnamon and nutmeg. Cook, stirring occasionally, for 6-8 minutes, or until apples are beginning to soften and brown slightly. Remove from heat to cool.

Place 12 cupcake liners into cupcake pan. Crush Pecan Sandies (in a Ziploc bag with rolling pin, or using a food processor) and melt 4 tablespoons of butter in a microwave-safe dish. Mix the crushed cookies, melted butter and 1/4 teaspoon of salt in a small bowl. Place a heaping tablespoon in the bottom of each cupcake liner. Tamp down with the back of the tablespoon.

Place softened cream cheese and sugar in a bowl. Beat on medium speed for about one minute. Add vanilla and egg, and beat on low until smooth. Fold in the cooked apples with a spatula. Scoop about 1/4 cup of filling into each cupcake liner.

In another bowl, place softened 3 tablespoons of butter, brown sugar and oats. Using a fork or pastry blender, mix well until butter is well incorporated, forming the streusel topping. Place about 1 tablespoon on top of the cheesecake mixture in each cup.

Bake on middle rack of oven for 20-23 minutes, until streusel topping is beginning to brown. Remove from oven and cool on counter for about 30 minutes. Remove the cheesecakes from the pan and chill in the refrigerator for at least 2 hours before serving.

To serve, drizzle each cheesecake with a generous amount of the salted caramel sauce and top with an apple chip, if desired.