12 oz cream cheese
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 cup caramel sauce
2 cups apple slices (peeled)
½ tsp cinnamon
1 ½ cups graham cracker crumbs
½ cup melted butter
Preheat the oven to 325°F (160°C).
Prepare the crust by mixing graham cracker crumbs with melted butter, pressing into a 9-inch springform pan, and baking for 10 minutes.
In a large mixing bowl, beat cream cheese until smooth. Gradually add sugar, followed by eggs one at a time, then stir in sour cream until combined.
Pour half of the cheesecake filling over the crust, drizzle with half of the caramel, and add the remaining filling on top.
Prepare sliced apples with cinnamon and lemon juice, and spread over the cheesecake.
Bake for 50-60 minutes, until the center is set.
Cool the cheesecake in the oven for about an hour, then refrigerate for at least 4 hours or overnight.
Serve with more caramel sauce and garnish as desired.