Preheat the oven to 350°F (175°C). Prepare a baking sheet lined with parchment paper and set aside.

In a mixing bowl, beat the cream cheese until it reaches a loose consistency.

Add the sweetened condensed milk to the cream cheese and continue mixing until well combined.

Add one egg at a time, mixing well after each addition.

Incorporate the cornstarch, fresh lemon juice, all-purpose flour, and vanilla extract into the mixture. Stir until fully mixed and smooth.

Prepare the crust by crushing the Oreo cookies, graham crackers, or Nutter Butters in a food processor or by placing them in a resealable bag and crushing them with a rolling pin. The amount needed will depend on the desired thickness of the crust.

Transfer the crumbled cookies to a bowl and gradually add melted butter, mixing until the crumbs are moistened. Be careful not to compact the crust too much, as it may harden.

Spray the inside of each jar with non-stick spray to prevent sticking.

Spoon a thin layer of the crust mixture into the bottom of each jar, ensuring it covers the entire surface.

Carefully pour the cheesecake batter into each jar, filling them only halfway to allow room for expansion during baking.

Place the filled jars on the prepared baking sheet and bake in the preheated oven for approximately 30 minutes, or until the cheesecakes are set and slightly golden on top.

Remove the jars from the oven and let them cool completely on a wire rack.

Once the cheesecakes have cooled, spoon a generous amount of caramel sauce on top of each cheesecake.

Arrange a few slices of fresh apple on top of the caramel sauce.

If desired, drizzle some additional caramel sauce over the apple slices for added sweetness.

Secure the lids tightly on each jar and refrigerate until ready to serve.