Delicious! Apple Dessert.

Disclaimer: This recipe was heavily borrowed (read: basically completely copied) from Annie's Eats. She is awesome. I don't actually know her, but everything she makes looks delicious. Check her beautiful website out.
This is not the kind of thing that you make just because you have the ingredients laying around (which you might). It is too good. You would want to sit down and eat the whole thing- at least that is how I feel. Note: The springform pan is key. If you don't have one, get one. You can make all sorts of awesome things in it.

Ingredients:
Crust:
1½ cups graham cracker crumbs
3 tbsp. sugar
½ tsp. cinnamon
5 1/3 tbsp. unsalted butter, melted1/2 cup caramel (or to your desire)
1/2 cup chopped pecans (optional)

For the apple filling:
5 tbsp. unsalted butter
½ cup light brown sugar, tightly packed
¼ tsp. salt
1 tsp. cinnamon
5-6  apples, peeled, cored & thinly sliced (Granny smith or any good cooking apple will do)

For the cheesecake:
8 oz. cream cheese
¼ cup sugar
1 tsp. vanilla extract
1 large egg
1 tbsp. freshly squeezed lemon juice

For the topping:
¾ cup heavy cream
3-4 tbsp. confectioners’ sugarChopped pecans (optional)

Directions:
Crust: preheat the oven to 375° F.  In a mixing bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter.  Toss with a fork until crumbs are moistened and ingredients are evenly mixed.  Transfer the mixture to the prepared springform pan and press the crumbs in an even layer over the pan bottom and two-thirds of the way up the sides of the pan.  Bake for 6-8 minutes, until golden in color.  Let cool (10ish minutes).  Pour a layer of caramel into the bottom of the crust and sprinkle with the chopped pecans.  Refrigerate the crust while you prepare the filling.

To make the apple filling, melt the butter in a LARGE (enough to hold all your chopped applies) skillet over medium heat.  Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling.  Mix in the apple slices and toss well to coat.  Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes.  Let cool for a few minutes and pour into the prepared pie shell.  Set aside.

Reduce the heat of the oven to 350° F.  To make the cheesecake layer, combine the cream cheese and sugar mixer bowl and beat on medium speed until smooth, about 1 minute.   Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes.  Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust.  Bake until a knife inserted in the center comes out clean, about 30 minutes.  Remove from the oven, transfer to a wire rack and let cool to room temperature.  Refrigerate for at least 4 hours* (* Annie says 4 hours but I served it after about 1 hour and it was FINE!)

To serve, carefully remove the sides of the springform pan.  In the bowl of an electric mixer,  beat the heavy cream and confectioners’ sugar on medium-high speed until stiff peaks form- you will know it when you see it.  Spread gently over the top of the chilled cheesecake layer.  OPTIONAL: top with dollops of caramel sauce and swirl with a knife to create a marbled effect. (I didn't do this craziness because I didn't want it to be too sweet)  Sprinkle with a handful of chopped pecans if desired.  Slice with a long, thin knife to serve.  Recipe: Annie's Eats.