Preheat oven to 375 degrees F.

Whisk together the graham cracker crumbs, sugar, and cinnamon in a bowl. Add melted butter and toss until moistened. Press the mixture into a 9-inch springform pan or a 10-inch pie plate. Bake for 6 to 8 minutes until golden brown. Allow to cool for 10 minutes.

Pour the salted caramel sauce over the crust and spread evenly. Sprinkle the chopped pecans on top of the caramel. Refrigerate while preparing the apples.

Reduce oven temperature to 350 degrees F.

Melt the butter in a skillet over medium heat. Add brown sugar, cinnamon, and salt, stirring to combine and cooking until bubbling. Add apples and toss to coat. Cook until apples are tender and liquid is mostly evaporated, about 15 to 20 minutes. Allow to cool for 10 minutes, then spread over the caramel-pecan layer. Return to refrigerator.

In a mixing bowl, beat cream cheese and granulated sugar until smooth. Add egg and beat until combined. Incorporate lemon juice and vanilla, beating until smooth. Pour over the apples and spread evenly. Bake until set, about 30 minutes. Cool to room temperature, then refrigerate for at least 4 hours or overnight.

Whip heavy cream and powdered sugar in a bowl until stiff peaks form.

Remove the sides of the springform pan. Spread whipped cream over the cheesecake layer. Top with dollops of caramel sauce and sprinkle with additional chopped pecans. Serve immediately and refrigerate any leftovers.