First prepare your salted caramel sauce or if you have it store-bought, keep them handy. But if you really want to make this dessert DELICIOUS, I would totally encourage to make this caramel sauce recipe!

For the crust, turn the graham crackers into crumbs with a food processor. When the crumbs are very small add the melted butter and mix for about 2 min to blend it well.

Butter or spray 9x9" spring pan {you can use wax paper too for the bottom}. Pour graham mixture in the pan and press and pat into bottom until it’s even. Bake at 350 ºF degrees 5-10 minutes. Set aside.

Using a hand or electric mixer, beat cream cheese, until creamy fluffy, add in sugar, vanilla, cinnamon and eggs {one at a time}. Keep mixing about 3-5 minutes.

Transfer filling to prepared crust.

Bake until cheesecake puffs and edges crack slightly, about 45 to 60 minutes.

Bring cheesecake to rack and let it cool completely.

While baking the cheesecake, place butter into a large pan over medium heat.

Melt butter, add in the brown sugar and cinnamon, stir to combine.

Add in the apples, coat in the butter mixture and let it cook stirring occasionally until the apples are just fork tender, about 10 minutes. Set aside.

Then pour your caramel unevenly as much as you like all over the cheesecake on top of everything.

Cover cake with plastic wrap and chill cake overnight.

Remove sides of pan or pull from wax paper.

Serve and enjoy!!!