#1 HEAT oven to 350°F #2 MELT 3 Tbsp. butter mix with graham crumbs. Press evenly onto bottoms of 12 paper-lined muffin pan cups #3 BEAT cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour evenly over crusts #4 BAKE 20 min. or until centers of cheesecakes are almost set cool completely #5 REFRIGERATE cheesecakes 3 hrs #6 MELT remaining butter in large saucepan over medium heat. Add apples and cinnamon stir. Cook 5 min. or until apples are tender, stirring frequently. Remove saucepan from heat. Set aside #7 MICROWAVE caramels and water in large microwaveable bowl on HIGH 45 sec. or until caramels are completely melted and sauce is well blended when stirred. Add to apples mix well. Cool slightly #8 SPOON apple mixture over cheesecakes just before serving #9 TIP: When blending cream cheese in dessert recipes, always use softened cream cheese. Make sure the cream cheese and sugar are completely blended and free of lumps before proceeding. To quickly soften cream cheese, place completely unwrapped package of cream cheese in a microwaveable bowl. Microwave on HIGH 15 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.