Caramel Apple Crisp Cheesecake

Cook 1 cup sugar and 1/4 cup water over medium-high heat without stirring until caramel color is achieved. Remove from heat.

Stir in 1/2 cup whipping cream and cook for about 1 minute, stirring constantly until smooth. Remove from heat and add 1 tsp vanilla extract, 2 tbsp unsalted butter, and 1 tsp salt. Stir until smooth and set aside to cool.

Process 7 oz digestive biscuits or graham crackers until crumbs form. Combine with 2 tbsp sugar and 2 oz melted unsalted butter.

Press the crumb mixture into an 8 inch springform pan lined with parchment paper. Bake at 350°F (180°C) for 10-13 minutes. Let cool.

In a bowl, whisk together 1/3 cup brown sugar, 1/2 cup rolled oats, 1/2 cup flour, and 1 tsp ground cinnamon.

Incorporate 1/4 cup melted butter until the mixture is crumbly.

Peel, core, and dice 3 medium apples. Toss with 1 tbsp lemon juice, 1 tsp cinnamon, 1/4 tsp nutmeg, and 2 tbsp brown sugar. Set aside.

In another bowl, beat together 25 oz cream cheese, 3 tbsp sugar, ½ tsp salt, 1 tsp cinnamon, lemon zest from 1 lemon, and 3 large eggs one at a time.

Mix in 1 tsp vanilla extract, 1 ½ tbsp flour, and 1/3 cup sour cream until smooth.

Pour the cream cheese mixture over the prepared crust, then gently spread the apples on top. Sprinkle the oat topping over the apples.

Bake at 300°F (150°C) for 1 hour. Turn off the oven and leave the cheesecake in for another hour.

Let cool to room temperature and refrigerate overnight. Serve with remaining salted caramel sauce.