1. Preheat your oven to 325°F (165°C). Line a 9×9-inch baking pan with parchment paper, allowing the paper to hang over the edges for easy removal.
2. In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan to form the crust.
3. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.
4. In a large bowl, beat the softened cream cheese until smooth. Add the sour cream, powdered sugar, and vanilla extract, and mix until fully combined.
5. Spread the cheesecake mixture evenly over the cooled crust. Return to the oven and bake for 25-30 minutes or until the edges are set and the center has a slight jiggle.
6. Remove from oven and allow to cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.
7. In a small saucepan over medium heat, combine the diced apples, caramel sauce, cinnamon, and a pinch of salt. Cook until the apples are tender, about 5-7 minutes. Let the mixture cool.
8. Melt the chocolate chips and coconut oil together in the microwave in 30-second intervals, stirring in between, until smooth.
9. Once the cheesecake is chilled, cut it into bite-sized squares. Dip each square into the melted chocolate and place on a baking sheet lined with parchment paper.
10. Spoon a small amount of the caramel apple mixture onto each chocolate-covered cheesecake bite.
11. Chill the bites in the refrigerator until the chocolate is set, about 15 minutes.

Remember, patience is key here. Letting each layer cool and set will give you the perfect bite every time.