Preheat your oven to 325°F (163°C) and prepare for a water bath.

Line the bottom of a 9-inch springform pan with parchment paper and grease the sides with butter.

In a food processor, pulse Graham cracker crumbs with melted butter and sugar until resembling wet sand. Press into the springform pan and bake for 10 minutes.

In a large bowl, beat cream cheese until fluffy. Gradually add sugar and spices, mixing until incorporated.

Fold in sour cream, lemon zest, and vanilla. Mix in eggs one at a time on low speed.

Pour filling into the cooled crust. Place the pan in a larger pan and add boiling water until halfway up the sides.

Bake for 75-90 minutes. The edges should be set, the center slightly jiggles.

Turn off the oven and crack the door open, allowing the cheesecake to cool for about 1 hour. Transfer to cool completely on the counter for 1-2 hours, then refrigerate overnight.

In a skillet, melt butter over medium heat. Add apples, brown sugar, cornstarch, lemon juice, and spices; sauté until tender (~5-7 minutes).

Top chilled cheesecake with apple mixture and drizzle with caramel sauce before serving.