• Preheat oven to 350º.

Crust:

• In a food processor or blender, pulse granola to fine crumbs.
• In a mixing bowl, whisk together crushed granola and brown sugar. Pour in melted butter and stir until mixture is evenly coated with butter.
• Divide Ginger Snap Granola mixture evenly into 18 paper lined muffin cups (approximately a heaping tablespoon each). Press mixture with the back of a spoon to create a flat surface.
• Bake for 4 minutes. Remove and allow the crusts to cool completely while preparing cheesecake filling.

Filling:

• Place softened cream cheese into a small mixing bowl. Add granulated sugar. Using a hand mixer, blend on low until smooth. Make sure to not blend higher than low; it will create air bubbles and make for not-so-smooth cheesecakes.
• Mix in eggs 1 at a time on low until just blended.
• Add vanilla, sour cream and heavy cream and blend on low until just blended.
• Tap (with aggression!) all sides of the bowl with a sledgehammer (or a large spoon would suffice as well) to work out any air bubbles.
• Divide filling evenly among muffin cups until almost full. Tip: I love to use a melon baller to scoop the filling; it helps to avoid drips and deposits the filling right smack in the middle.
• Bake for 20 - 23 minutes. If the cheesecakes begin to crack they are overbaked.
• Cover with plastic wrap and chill in the refrigerator for at least 2 hour.

Topping:

• In a small saucepan, heat cider to boiling over medium-high heat. Boil uncovered about 25 minutes or until reduced (it will have thick bubbles and dark caramel color).
• Remove from heat. Mix in vanilla extract and butter and stir well.
• Pour into a bowl or jar and allow to cool completely.
• Drizzle topping over cheesecakes just before serving.
• Sprinkle lightly with sea salt.