CRUST: MIX graham crumbs, sugar and butter until well blended. Press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe), using about 1 cup of the crumb mixture for each crust.
FILLING: POUR milk into large bowl of mixer fitted with wire whip attachment. Add cheesecake mix and cinnamon. Beat 30 sec. or just until cheesecake mix is moistened. Scrape bowl. Beat on medium speed 2 min. (Do not overbeat.) Gently stir in apples. Spoon evenly over crusts. Refrigerate 2 hours.
STREUSEL Topping: Combine chopped wafers, butter and cinnamon. Sprinkle evenly over cheesecakes, using about 1 cup of the crumb mixture for each cheesecake. Drizzle with caramel topping.