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Grease and parchment-line a 9-inch springform pan.
Cook apples in butter until mostly tender with a little bite left. Add brown sugar, cinnamon, nutmeg and lemon juice. Cook until the extra liquid reduces.
Mix cornstarch and water, stir into the apples and cook until very thick and glossy. Cool completely.
Crush Biscoff and cinnamon grahams, mix with butter and press into the bottom and sides of the pan.
Beat cream cheese until creamy. Mix in mascarpone just until combined, then add sour cream, powdered sugar, brown sugar, cinnamon and vanilla.
Whip heavy cream with ⅓ cup powdered sugar to stiff peaks. Fold into the cheesecake.
Fold in ¼ cup caramel just 1–2 times for a light swirl.
Spread cheesecake into the crust and make a deep well. Add 1 cup caramel, then the cooled apple filling.
Cover with remaining cheesecake, smooth, cover with plastic wrap and chill overnight.
Flip, peel and dig in!