Preheat oven to 325°F. Liberally spray the bottom and sides of a 9-inch springform pan..

To make the crust, combine the vanilla wafer crumbs, butter, and brown sugar in a small bowl and stir with a fork to combine. Press into the bottom and up the sides of the pan. Bake the crust for 10 minutes, then set aside to cool. Cover the outside of the pan with aluminum foil so that water from the water bath cannot get in. Set the prepared pan aside. Reduce the oven temperature to 300°F.

In the bowl of your stand mixer, blend the cream cheese, brown sugar, flour, and cinnamon on low speed until well combined and smooth. Make sure to use low speed while beating to avoid adding excess air, which will cause the cheesecake to crack.

Scrape down the sides of the bowl. Add in the sour cream, heavy whipping cream, applesauce, and caramel sauce until well combined. Add the eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is mixed. Pour the cheesecake filling into the crust.

Place the cheesecake pan in a larger roasting pan. Place the pan in the oven and then fill the pan with enough hot water to go about halfway up the side of the springform pan. The water should not go above the top of the foil. Bake the cheesecake for 45 minutes.Lower the oven temperature to 250°F and bake for an additional 35 minutes.

Turn off the oven and leave the cheesecake in the oven with the door closed for 15 minutes. Do not open the door! After 15 minutes, crack the oven door and leave the cheesecake in the oven for another 30 minutes. Take the cheesecake out of the oven, then remove the pan from the water bath and remove the foil, and let it sit at room temperature for 2 hours. Refrigerate until it's completely cool and firm, 8 hours or overnight.

Don't remove the springform pan from the cheesecake until it's done chilling and you're ready to assemble.

Combine apples, brown sugar, lemon juice, cinnamon, and butter in a large saucepan. Cook over medium heat until the apples are tender and there is little to no liquid remaining, about 10-15 minutes.

Spread the top of the cheesecake with additional caramel sauce, then spoon the apples over the top in the center. Drizzle additional caramel down the sides of the cheesecake if desired. Refrigerate cheesecake until ready to serve, slicing with a slightly wet hot sharp knife for a clean slice.

It's best eaten within 2-3 days but should last 4-5 days.