Set your oven to 350 degrees Fahrenheit first. Let it get very hot while you work. A steady heat helps the cake set.

Mix the graham crumbs with the melted butter. Press them firmly into the bottom of the pan. Bake for five minutes to set the base.

Beat the soft cream cheese in your bowl. Add the eggs, sugar, and the vanilla extract. Mix until the batter is very white and smooth.

Pour the cheese mix over the warm crust. Bake the cake for about forty-five minutes. The center should be set but still jiggly.

Peel and slice your apples into thin pieces. Sauté them in a pan with sugar and cinnamon. Cook until they are soft and very fragrant.

Remove the cheesecake and let it cool down. Place it in the fridge for four hours. This helps the cake become very firm.

Spoon the cooled apples over the cold cheesecake. Spread them out to cover the entire top surface. This adds the fresh fruit layer.

Warm up your caramel sauce in the microwave. Drizzle it generously over the top of the apples. Serve it immediately for the best look.