Instructions

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted unsalted butter. Mix until the crumbs are evenly coated, then press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
3. In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy, about 3-5 minutes.
4. Add the eggs one at a time, mixing well after each addition to ensure a smooth texture.
5. Pour half of the cream cheese mixture over the prepared crust in the springform pan.
6. Drizzle half of the caramel sauce over the cream cheese mixture, allowing it to sink slightly.
7. In a small bowl, toss the sliced apples with cinnamon until they are evenly coated. Arrange the apple slices over the caramel sauce in a decorative pattern.
8. Gently pour the remaining cream cheese mixture over the apples, ensuring they are evenly covered.
9. Drizzle the remaining caramel sauce on top, creating a beautiful swirl effect.
10. Bake for 55-60 minutes, or until the center is set and the edges are lightly golden. The center may still have a slight jiggle; it will firm up as it cools.
11. Remove from the oven and let cool completely at room temperature before refrigerating.
12. Refrigerate for at least 4 hours or overnight for best results.
13. Before serving, garnish with a generous dollop of whipped cream and an extra drizzle of caramel sauce, if desired.