Rich and creamy fall-spiced cheesecake layered with caramelized apples and a buttery cookie crust.
Make the crust: Preheat oven to 350°F/180°C. Wrap the outside of a 9-inch springform pan (bottom and sides) with a large piece of foil, then repeat with another piece. This will ensure that water from the bath doesn’t seep into the cake.
Make the caramelized apples: Peel the apples and cut them into chunks, about ½-inch in size. In a bowl, evenly coat the apples with the lemon juice.
In a large heavy skillet over medium-low heat, melt butter. Add the apples and and sauté for two minutes. Sprinkle the sugar over the apples and cook for another 2-3 minutes until the apples appear golden brown, stirring frequently. Add the heavy cream and continue to cook until the apples are tender, about 7 minutes. Set the apples aside to cool.
Make the cheesecake filling: In a mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth and lump-free, 1-2 minutes. Add granulated sugar and beat until blended. Scrape down the sides and bottom of the bowl as necessary. Add vanilla extract and sour cream or heavy cream and combine. Then, add the eggs one at a time and beat until fully combined. In a small bowl, whisk together the spices and cornstarch. Add to the filling and combine.
Evenly layer the cooled caramelized apples over the cooled crust, leaving any extra juices behind. Leave about ½-inch rim of empty space around the edges of the crust so the apples do not show around the edges of the cheesecake. Then, slowly pour batter over apples and spread evenly. Place the pan inside a large roasting pan, then pour enough boiling water into the roasting pan to come halfway up the sides. Make sure the water does not go above the top of aluminum foil so water doesn't leak in. Place gently in the oven and bake for 60-70 minutes until the sides are set but the center is still slightly wobbly.