Prepare the caramel sauce according to its recipe and let it cool to at least room temperature. The caramel sauce can be made several days ahead if desired.

Preheat your oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.

In a small bowl, combine the crust ingredients. Press the mixture evenly into the bottom and up the sides of the springform pan.

Bake the crust for 8-10 minutes, then set aside to cool.

Cover the outside of the springform pan with aluminum foil to prevent water from entering during the water bath. Set the prepared pan aside.

Reduce the oven temperature to 300°F (148°C).

Toss the apples for the apple filling layer with ground cinnamon and spread them evenly over the bottom of the crust.

Add the flour to the caramel sauce, then pour the caramel sauce evenly over the apples. Set the pan aside.

In a large bowl, beat the cream cheese, brown sugar, and flour on low speed until well combined and smooth. Use low speed to minimize air incorporation, which can cause cracks. Scrape down the sides of the bowl as needed.

Add the sour cream, applesauce, vanilla extract, and ground cinnamon, and mix on low speed until well combined.

Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed.

Pour the cheesecake batter into the crust, over the apples.

Arrange the thinly sliced apples for the topping on the cheesecake filling to create a decorative pattern (e.g., a rose pattern). Start from the outside edge, slightly overlapping each apple slice, and work your way inwards to form a complete circle. Continue creating circles until you reach the center of the cheesecake.

Combine the sugar and cinnamon and sprinkle it evenly over the apples.

Place the springform pan inside a larger baking pan. Carefully fill the outer pan with enough warm water to come about halfway up the sides of the springform pan. Ensure the water level does not exceed the top edge of the aluminum foil.

Bake for 1 hour and 30 minutes. The edges of the cheesecake should be set, but the center couple of inches will still be jiggly.

Turn off the oven and leave the door closed for 30 minutes to allow the cheesecake to continue cooking gently and begin cooling.

Crack the oven door open slightly and leave the cheesecake inside for another 30 minutes to cool down gradually, which helps prevent cracking.

Remove the cheesecake from the oven and water bath, unwrap the foil, and refrigerate until firm, for 5-6 hours or preferably overnight.

Carefully remove the cheesecake from the springform pan and place it on a serving dish. You can brush the top apples with some reserved caramel sauce for shine. Cover the cheesecake and refrigerate until ready to serve.