Grease a 9” springform pan or cheesecake pan with butter, then line the bottom with a parchment paper circle. Set aside.

In a large saucepan over medium-high heat, add the butter, diced apples, brown sugar, maple syrup, cinnamon, apple pie spice, and salt. Cook until the sugar melts and the apples start to soften, stirring occasionally (~10 minutes). It can help to steam the apples by covering the pan with a lid for a few minutes.

Mix together the cornstarch and water in a small bowl to create a slurry. Pour the slurry into the apple mixture, stir, and cook until the mixture thickens (1-2 more minutes).

Remove from the heat and stir in the vanilla. Set aside to cool completely.

In a medium bowl, stir together the crushed Biscoff cookies (or graham crackers) and melted butter until the crumbs are coated in the butter and resemble wet sand.

Press the crumbs into the bottom and all the way up the sides of the prepared pan. Place the pan with the crust into the freezer for at least 15-20 minutes while you prepare the cheesecake filling.

Using an electric hand mixer or a stand mixer fitted with the whisk attachment, beat the cold heavy cream on medium-high speed until stiff peaks form, about 5 minutes. Set aside until ready to use.

In a large bowl, beat the cream cheese with a whisk or handheld electric mixer to smooth. Add the powdered sugar and beat for another minute until well combined. Then add the sour cream (or Greek yogurt), vanilla, and salt. Beat for another minute until well combined.

Using a spatula, fold the whipped cream into the cheesecake filling, until fully combined and smooth.

Remove the crust from the freezer and place about ⅔ of the cheesecake filling on top of the crust. Spread into an even layer. Then, make a well in the center and push the cheesecake filling out and up the sides of the pan/crust.

Make sure your apple pie filling is COMPLETELY cooled, then place all of it into the well and spread to fill the well.

Scoop the remaining cheesecake filling on top, and spread it into an even layer to cover the apple pie filling.

Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours or overnight.

Before serving, prepare the brown sugar salted caramel. In a large saucepan over medium-low heat, stir the brown sugar and butter together until the butter is melted. Cook the mixture for about 10 minutes, whisking frequently, until thickened.

Once thickened, add the heavy cream. Whisk to combine. Raise the heat to high and allow to boil for 2 minutes.

Remove from the heat and whisk in the vanilla and salt until fully incorporated. Allow the caramel to cool in the pan for 10 minutes.

Once ready to serve, place a serving plate upside-down on top of the cheesecake pan. Carefully and quickly invert it. Gently release the springform pan.

Smash the crust and serve with the brown sugar salted caramel.