Preheat oven to 350° F. Line cupcake/muffin pan with paper cupcake liners.
In a food processor or blender, mix the apple pie filling until apples are evenly chopped into a small dice; do not over process (you want to be able to tell that they are apples). Pour into a large bowl and set aside.
Combine cream cheese, ground ginger and the egg in the processor and pulse until smooth.
Add the apple pie filling back into the food processor with cream cheese mixture and pulse a few times to combine.
To make the crusts, dip 2 gingersnaps into the melted butter (one at a time), and place both of them into the bottom of each cupcake liner. (Make sure to use two butter dipped cookies per crust.) Repeat until you fill the cupcake pan.
Top each cookie crust with a spoonful of the cream cheese mixture, filling almost all the way to the top. (They will puff up a bit, but not too much, and then sink down a bit as they cool.)
Bake at 350° F for 15-20 minutes or until cheesecake is slightly golden and firm all the way through.
Let cool, then top with caramel sauce and nuts to taste.