Peel and slice apples between 1/4 and 1/2 inch thick. Add all apple filling ingredients to a medium pan over medium high heat. Cook for 8-14 minutes until desired tenderness is reached. Thicken if necessary with cornstarch and water mixture.

Transfer apple mixture to a medium bowl to cool.

Preheat oven to 350°F. Spray a 9-inch springform pan with nonstick spray. Stir together crust ingredients and press into the prepared pan. Bake for 10 minutes and set aside.

In a large mixing bowl, beat the softened cream cheese until creamy. Add granulated sugar and mix well. Add eggs one at a time, mixing after each addition. Add vanilla, cornstarch, sour cream, and spices, mixing until just incorporated.

Pour half the cheesecake batter into the baked crust, then spoon apple filling over the top. Pour remaining batter and smooth with an offset spatula.

Set pan of cheesecake on a rack in the center of the oven, with a roasting pan beneath it filled with boiling water.

Bake for 1 hour and 30 to 1 hour and 50 minutes, until edges are slightly raised and center has a slight wobble. Turn off the oven and crack the door open, letting cheesecake cool for 1 hour.

Remove cheesecake from oven and let cool completely. Cover and refrigerate for at least 6 hours or up to 1 day.

Preheat oven to 350°F. Line a sheet pan with parchment paper. Whisk together flour, oats, brown sugar, salt, and cinnamon. Cut in cold butter until crumbly. Spread mixture on the sheet and bake for 12 to 20 minutes, stirring halfway through. Let cool completely.

Prepare the apple pie topping by peeling and slicing apples between 1/2 and 3/4 inch thick. Cook apple filling ingredients as before, then let cool.

Top the cooled cheesecake with apple topping, crumble topping, and caramel sauce before serving.