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Preheat oven to 350 degrees F. Grease a 3 quart baking dish.
In the bowl of a food processor or high powdered blender, add the cottage cheese, sugar, flour, almond meal, heavy cream, vanilla and eggs. Purée until smooth, about 2-3 minutes. Pour into prepared baking dish.
Bake until browned and slightly puffed, 45 minutes to an hour. Let cool just slightly before serving.
Meanwhile, make the caramel + apples. Add the apple cider to a medium sauce pot and bring to a boil, boil for about 15 to 20 minutes or until the cider has reduced to about ⅓ cup and is thick and syrupy.
Reduce the heat and add the brown sugar, 4 tablespoons butter and the cream. Bring back to a boil, reduce the heat and simmer for about 5 to 10 minutes or until the the caramel is thickened and dark in color. Remove from the heat and stir in 1 teaspoon vanilla. Set aside to cool slightly.
Heat a medium size skillet over medium heat, add 2 tablespoons butter. Add the apples, cinnamon and salt, cook, stirring occasionally for about 10 minutes. During the last minute add 1 teaspoon vanilla and cook another minute. Remove from heat.
To serve, add a dollop of whipped cream to each piece of cheesecake. Top with apples and then drizzle with caramel.