Prepare the Apple Blondie Base:

• Preheat the oven to 350°F (176°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

• In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.

• In a large bowl, mix melted butter and brown sugar until combined. Add the egg and vanilla extract and mix until smooth.

• Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in chopped apples.

• Pour the batter into the prepared pan and bake for 25-30 minutes, until a toothpick comes out clean. Allow to cool.

Prepare the Caramel Cheesecake Filling:

• Reduce the oven temperature to 325°F (163°C).

• Beat the cream cheese and brown sugar until smooth. Add flour, sour cream, caramel sauce, vanilla, cinnamon, and nutmeg, mixing well.

• Add eggs one at a time, beating on low speed after each addition.

• Pour the cheesecake filling over the cooled blondie base. Bake in a water bath for 1 hour and 15 minutes, or until the center is set. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Refrigerate for at least 6 hours or overnight.

Prepare the Cinnamon Apples:

• Melt butter in a skillet over medium heat. Add sliced apples, lemon juice, cinnamon, nutmeg, and brown sugar. Cook until apples are tender and caramelized (about 10 minutes). Remove from heat and cool.

Prepare the Cinnamon Whipped Cream:

• In a chilled bowl, beat the whipping cream, powdered sugar, vanilla, and cinnamon until stiff peaks form.

Assemble the Cheesecake:

• Remove the cheesecake from the springform pan and transfer it to a serving platter.

• Top with cinnamon apples, drizzle with caramel sauce, and pipe cinnamon whipped cream around the edges.