Preheat your oven to 350°F (175°C). Combine crushed graham crackers, melted butter, and granulated sugar until evenly mixed. Press into a 9-inch springform pan and bake for 10 minutes. Allow to cool completely.

Prepare a water bath by placing the springform pan in a large roasting pan and wrapping it with aluminum foil to prevent water from seeping in.

Beat the cream cheese until smooth. Gradually add granulated sugar, spices, and vanilla, mixing until fully combined. Incorporate the sour cream and lemon zest. Add eggs one at a time, mixing gently after each addition.

Pour the filling into the cooled crust. Pour hot water into the roasting pan halfway up the sides of the springform pan. Bake for 55-65 minutes until edges are set.

Turn off the oven, crack the door, and let cheesecake cool inside for about 1 hour. Then refrigerate for at least 4 hours or overnight.

Melt butter in a skillet over medium heat. Add diced apples, brown sugar, spices, and sauté for about 10 minutes. Sprinkle over cornstarch and cook for an additional 2-3 minutes until thickened.

Once the cheesecake is chilled, remove from the pan. Spoon the warm apple topping over the cheesecake and drizzle with caramel sauce. Slice, serve, and enjoy.