1. Preheat oven to 325°F (163°C). Mix graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Let cool.

2. In a saucepan, melt butter and stir in brown sugar, cinnamon, nutmeg, and lemon juice. Add apples and cook 8–10 minutes until slightly soft. Cool completely.

3. Beat softened cream cheese until smooth. Add sugar, mix, then add eggs one at a time. Mix in sour cream, heavy cream, flour, and vanilla until just combined.

4. Pour half the cheesecake batter over the crust. Add the cooled apple layer. Top with the remaining cheesecake batter and smooth the top.

5. In a bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Sprinkle evenly over the cheesecake.

6. Place the pan in a water bath. Bake at 325°F for 60–70 minutes, until the center is slightly jiggly. Turn off oven and leave the cheesecake inside for 1 hour with the door ajar.

7. Cool on a rack, then refrigerate for at least 6 hours or overnight.

8. In a saucepan, cook sugar and water (do not stir) until amber. Remove from heat and whisk in cream, butter, and salt. Let cool slightly.

9. Once chilled, release cheesecake from the pan. Drizzle caramel on top, add extra apples or crumble if desired, and serve cold.