1. Preheat oven to 350F.

2. Make the apple filling. In a medium size saucepan, add apples, brown sugar, cinnamon, apple cider and lemon juice. Cook 3-5 minutes over medium heat, stirring frequently, until sugars are dissolved and syrup is slightly thickened. It will thicken more as it cools. Remove from heat and set aside.

3. Make the brown butter caramel. In a medium saucepan, add butter and cook over medium heat, stirring frequently, until the butter is a golden brown color. Remove from heat and pour into bowl until ready to use.

Rinse out the saucepan, then add the 1 cup sugar to the saucepan. Cook over medium heat, stirring constantly, until sugar is completely dissolved. Add in the brown butter and stir to combine.

Reduce heat to low and very slowly, while stirring, add in the heavy cream. The mixture will bubble.

Increase heat to medium and allow to boil over medium heat for 1 minute, then remove from heat and pour into glass jar, or storage container. Be careful, as the caramel will be hot!

4. Make the cheesecake crust. In a large bowl, or the bowl of a food processor, add the graham cracker crumbs, cinnamon, butter and sugar. Mix or pulse if using the food processor until all ingredients are well combined.

Pour the mixture into a 9-inch springform pan. Use the bottom of a glass to smooth out the bottom of the crust and press the crust up along the sides of the pan.

Bake in 350F preheated oven for 8 minutes, then remove from the oven and set aside until ready to use.

Reduce oven temperature to 325.

5. Make the cheesecake filling. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl, using a handheld mixer, add the softened cream cheese, sugar and sour cream. Beat until well combined.

Add in the heavy cream and vanilla extract and mix just until combined.

Add in the eggs one at a time, mixing just until combined.

6. Assemble the cheesecake. Pour half the cheesecake batter into the cooled crust. Top with the apple filling mixture. Drizzle with caramel. Pour the remaining half of cheesecake batter on top.

Wrap the bottom and sides of the springform pan with aluminum foil. Place the wrapped pan in a 12-inch round cake pan, large roasting pan, or just larger pan in general.

Place the pan on the middle oven rack. Pour hot water into the larger pan until it comes about halfway up the sides of the springform pan.

7. Bake in 325F preheated oven for 50-60 minutes, or until the edges are set and the center wobbles slightly.

8. Remove the cheesecake from the oven and allow the cheesecake to cool for 1 hour at room temperature on a wire cooling rack.

9. Place the cheesecake in the refrigerator and allow to cool for 4 hours, or up to overnight. If you cool overnight, cover the top of the cheesecake with plastic wrap after the cheesecake has sat in the fridge for 2-3 hours. This will help keep the cheesecake from drying out.

10. Make the apple topping. In a medium size saucepan, add all ingredients for the apple topping. Cook over medium-high heat for 8 minutes, or until apple slices are tender. Remove from heat and pour into bowl to fully cool.

11. Top the cooled cheesecake with the apple topping and brown butter caramel. Serve and enjoy!