In your mixing bowl combine the cream cheese and sour cream until blended. Pour in the pudding mix, sugar, vanilla and spices.

Mix on medium for 3 minutes more. Cover and place in the refrigerator for at least 15 minutes.

Crush the graham crackers in your food processor until just crumbs. Add in the butter and ½ TBS sugar and pulse until combined. Place in a small bowl and set aside.

In a saute pan, melt your butter. Add in the apple pieces and toss.

Add in the sugar, spices, vanilla and lemon, stir to coat. Add in 2 TBS water, stir.

Once the mixture bubbles, add in the cornstarch and mix until incorporated and mixture begins to thicken.

Once apples are done to your liking (5-6 minutes), remove from heat. Let stand for a few minutes then assemble the shooters while apples are warm or at room temperature.

In the shooter cups, wine glasses or whatever you may be using, first spoon enough graham cracker mixture to cover the bottom. Then spoon or pipe in some cheesecake mixture, followed by sauteed apples to cover the cheesecake mixture, then spoon or pipe in second layer of cheesecake mixture, then tip with additional sauteed apples. Snap a cinnamon sticks into 3 pieces and garnish with a piece on each shooter if you like.

Keep cold until ready to serve or transport. Yield depends on size cups used.