Make the Cheesecake

1. Prepare the whipped cream. Chill the bowl in the freezer for 10 minutes. Pour the heavy whipping cream into the chilled bowl.
2. Use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
3. Slowly add the powdered sugar and continue beating on high until stiff peaks form. Set aside.
4. In your mixing bowl, combine the cream cheese, brown sugar and vanilla and beat until well combined. Fold in the prepared whipped cream until it’s well mixed.
5. Pour the cheesecake into a large piping bag or Ziploc bag. Set aside in the refrigerator until you’re ready to assemble, the cheesecake filling need at least 1 hour to set.

Make the Apple Pie Filling

1. Dice the apples into small pieces (about the size of a dime) and squeeze a lemon over top and stir to combine.
2. Add brown sugar, flour, and cinnamon over top of apples. Stir to mix ingredients. Pour the maple syrup over the apples and gently stir.
3. Heat apples on the stove over medium heat for 15-20 minutes until soft, add 2 tablespoons of water to the sauce pan. Stir occasionally. You want the apples to be soft.
4. Set aside and allow to cool, refrigerating if necessary.

Make the Crust

1. Grind the graham crackers into a fine crumb. In a bowl, combine the graham cracker crumbs with the melted butter and mix until well combined.

Make the Whipped Cream

1. Prepare a second batch of whipped cream as instructed above. Pour the heavy whipping cream into a chilled bowl. Use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
2. Slowly add the powdered sugar, maple syrup and cinnamon and continue beating on high until stiff peaks form. Set aside.

Assemble

1. Press 2 tablespoons of the graham cracker crust into the bottom of your jar. Next, use the piping bag to fill the jars with the cheesecake filling.
2. Top the cheesecake with a spoonful of salted caramel sauce and top with the apple filling. Finally, pipe some whipped cream on top.
3. Sprinkle with any leftover crust or cinnamon. Store in the refrigerator.