Prepare the Pecan Crust

• Preheat the oven to350°F (175°C).
• Grease a 9-inch springform pan and line the bottom with parchment paper.
• Combine the graham cracker crumbs, chopped pecans, melted butter, brown sugar, and cinnamon in a bowl.
• Press the mixture firmly into the bottom of the pan.
• Bake for 8–10 minutes, then remove and let cool slightly.

Cook the Apple Layer

• Melt the butter in a skillet over medium heat.
• Add the diced apples, brown sugar, cinnamon, vanilla extract, and lemon juice.
• Cook for 5–7 minutes, stirring occasionally, until the apples begin to soften.
• Stir in the cornstarch mixture and cook for another minute until the juices thicken.
• Remove from the heat and allow the apples to cool.

Make the Cheesecake Filling

• In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
• Add the eggs one at a time, mixing on low speed after each addition.
• Mix in the sour cream, heavy cream, vanilla extract, cornstarch, and cinnamon.
• Beat just until combined, avoiding overmixing.

Assemble the Cheesecake

• Spread the cooled apple mixture evenly over the prepared crust.
• Pour the cheesecake filling gently over the apples.
• Smooth the surface with a spatula.
• Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan, keeping the water below the foil-wrapped edge.

Bake the Cheesecake

• Bake at325°F (165°C)for approximately 60–75 minutes.
• The edges should look set while the center still has a slight wobble.
• Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.
• Remove it from the water bath, cool completely, then refrigerate for at least 6 hours or overnight.

Prepare the Pecan Caramel Topping

• Melt the butter in a saucepan over medium heat.
• Add the brown sugar, heavy cream, cinnamon, and salt.
• Stir continuously until the mixture begins to bubble gently.
• Simmer for 2–3 minutes until slightly thickened.
• Remove from the heat and stir in the vanilla extract and chopped pecans.
• Let the topping cool until warm and spreadable.

Decorate and Serve

• Carefully remove the chilled cheesecake from the springform pan.
• Spread the pecan caramel topping evenly over the surface.
• Refrigerate for another 20–30 minutes to help the topping set.
• Slice with a warm, clean knife and serve chilled.