Preheat the oven to 375 degrees Fahrenheit.

Combine crushed graham crackers, melted butter, granulated sugar, and ground cinnamon in a medium mixing bowl.

Transfer the mixture into a 9-inch springform pan, pressing it evenly into the bottom and sides.

Bake for 12 minutes or until the crust is browned. Allow the crust to cool completely.

In a large mixing bowl, whip the softened cream cheese and Cool Whip on medium speed.

Gradually add granulated sugar, one-third cup at a time, until fully incorporated. Then, incorporate the ground cinnamon.

Pour the filling over the prepared crust in the springform pan.

Refrigerate for a minimum of 3 ½ hours, or preferably overnight, to set.

Melt unsalted butter in a large skillet over medium heat.

Add the chopped apples and cook for 6-8 minutes, stirring frequently.

In a small bowl, blend water and cornstarch, then pour this mixture over the apples.

Add light brown sugar and ground cinnamon to the skillet, stirring continuously. Allow the mixture to reach a slight boil and cook for an additional 2-3 minutes.

Stir in vanilla extract and remove from heat.

Let the apple mixture cool for 5 minutes before pouring over the prepared cheesecake.

Evenly distribute granulated sugar in a medium saucepan. Whisk continuously over medium heat for 8-10 minutes. The sugar will initially clump and then melt. Wait for it to turn lightly brown.

Remove the saucepan from the heat and whisk in cubed butter until it is fully melted and integrated.

Gradually pour in heavy whipping cream, continuing to whisk until the mixture is well combined.

Allow the caramel sauce to cool for 10 minutes.

Serve each slice of cheesecake with a scoop of vanilla ice cream and a drizzle of caramel sauce.