Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition.
Mix in the vanilla extract and sour cream until fully combined.
Pour the cheesecake mixture over the cooled crust, spreading it evenly.
Cook the Apple Topping:
In a medium skillet, melt the butter over medium heat.
Add the apple slices, sugar, and cinnamon, cooking until the apples are tender and caramelized, about 5-7 minutes.
Arrange the cooked apples over the cheesecake filling.
Bake the Cheesecake:
Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is just set and the edges are lightly golden.
Turn off the oven and let the cheesecake cool inside with the oven door slightly open for about 1 hour.
Refrigerate the cheesecake for at least 4 hours or overnight.
Prepare the Caramel Sauce:
In a small saucepan, combine the brown sugar, butter, and heavy cream over medium heat.
Stir until the mixture comes to a boil, then reduce the heat and simmer for 2-3 minutes.
Remove from heat and stir in the vanilla extract. Allow the caramel to cool slightly.
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