01Preheat oven to 350F. Line muffin tin with paper cupcake liners.
02Combine gingersnap crumbs, brown sugar and melted butter in small bowl. Divide gingersnap mixture evenly among muffin cups and press down to compact.
03Beat cream cheese and sour cream in medium mixing bowl until smooth and creamy. Add egg, sugar and vanilla and beat until combined. Divide cheesecake mixture evenly among muffin cups and smooth into even layer. Bake until set, 18-20 minutes. Remove from oven, let cool completely, then refrigerate until ready to serve.
04While cheesecakes bake, prepare apple topping: Melt butter in large skillet over medium-high heat. Add apples to skillet and stir to coat in butter. Stir in brown sugar, spices and cornstarch. Add water and cook another 5 minutes until apples are tender and juices begin to thicken. Remove from heat and let cool until ready to serve.
05To serve, remove cupcake liners from cheesecakes and arrange on serving platter. Top with spiced apples and serve.