Cookie Crust:

1. In a food processor crush the cookies into they have become fine crumbs.
2. Add in the melted butter until combined.
3. Spoon in a layer of the cookie crust into the mini parfait cups.
4. Once all done place the cups in the freezer until we are ready to add the other layers

Cinnamon Apples:

1. In a small saucepan over medium-low heat melt the butter slightly.
2. Add in the brown sugar and cinnamon. Stir until the brown sugar has dissolved.
3. Add in the diced apples, mix together until all the apples are coated.
4. On low heat let the apples simmer for 10 -15 minutes.
5. Take off heat and let the apples cool; set aside.

Cheesecake:

1. Using a hand mixer or standing mixer beat the heavy cream until stiff peak begins to form.
2. Spoon heavy cream mixture into a separate bowl and set aside.
3. In a medium bowl, beat together the cream cheese and sugar until smooth.
4. Add in the powdered sugar, sour cream, and vanilla extract. Mix together until everything is combined.
5. Using a rubber spatula, fold in the heavy cream mixture into the cream cheese mixture until combined.

Layering the Parfaits:

1. Using a piping bag or a spoon, add a layer of the cream cheese mixture into the parfait cups.
2. Then add a layer of the cinnamon apples.
3. Continue layering until the whole cup is filled.
4. Once you are done layering place in the fridge overnight to allow the cheesecake to set.

Grab a spoon and enjoy!