Preparation

• Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray.
• In a large bowl, mix together graham cracker crumbs, melted butter, cinnamon, sugar, and salt. Press into bottom of prepared pan and up the sides.
• In a large bowl using a hand mixer, beat cream cheese, caramel, and sugar together until completely smooth. Add eggs, one at a time, then stir in sour cream and vanilla. Add flour, salt, and cinnamon and beat until just combined. Pour mixture over crust.
• In a medium bowl, whisk together brown sugar, flour, oats, cinnamon, and salt, then cut in butter with a fork or pastry cutter. Scatter apples in an even layer over top of cheesecake, then top with an even layer of the oat topping.
• Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes.
• Turn off oven, prop open oven door, and let cheesecake cool in oven for 1 hour. Remove foil and refrigerate cheesecake for at least 4 hours and up to overnight.
• When ready to serve, drizzle with caramel and serve slices topped with whipped topping, if desired.