Preheat the Oven: Set your oven to 325°F (160°C) and prepare a 9-inch springform pan by lightly greasing it and lining the bottom with parchment paper.

Prepare the Crust: In a mixing bowl, combine the crushed Graham crackers, sugar, and melted butter until well combined. The mixture should resemble wet sand. Press this mixture firmly into the bottom of your prepared pan and bake for about 10 minutes until golden. Let cool.

Make the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add sour cream, sugar, spices, and lemon zest, mixing until fully incorporated. Gradually add eggs, one at a time, mixing on low speed. Finally, stir in the vanilla.

Bake the Cheesecake: Pour the cream cheese mixture over the cooled crust. Wrap the bottom of the springform pan in aluminum foil to prevent water from leaking in. Place the pan in a larger baking dish and fill it halfway with hot water—this water bath ensures even cooking. Bake for about 75 minutes or until the center is slightly wobbly.

Cool: Turn off the oven, crack the door open, and let the cheesecake cool for an hour. Then, refrigerate for at least 8 hours (or preferably overnight) to allow it to set perfectly.

Prepare the Apple Topping: In a skillet over medium heat, melt the butter and add the sliced Granny Smith apples, brown sugar, and cinnamon. Cook until the apples are tender, about 5-7 minutes. Stir in the cornstarch mixed with lemon juice and cook for another 2-3 minutes until thickened. Remove from heat and add vanilla.

Assemble and Serve: Once the cheesecake is completely chilled, spread the sautéed apple mixture evenly on top. Drizzle generously with caramel sauce just before serving for that extra wow factor!