Preheat your oven to 325°F (160°C). Grind 14 graham cracker sheets into fine crumbs. Combine crumbs with melted butter and sugar; press into a 9-inch springform pan and bake for 10 minutes. Allow to cool.

Wrap the outside of the springform pan with aluminum foil to prevent water seeping in during baking.

Beat cream cheese until fluffy. Gradually add sugar and spices, then blend in sour cream, lemon zest, and vanilla. Add eggs one at a time until just combined.

Pour filling into cooled crust. Place pan inside a larger baking dish and fill with hot water halfway up the sides of the pan. Bake for 75-90 minutes until edges set but center jiggles.

Turn off the oven, crack the door, and allow the cheesecake to cool for 1 hour. Remove from water bath and cool at room temperature for 2 more hours. Refrigerate for at least 4 hours or overnight.

Melt butter in a skillet, add diced apples, and cook for 8-10 minutes. Stir in brown sugar, cornstarch, lemon juice, and spices until thickened; remove from heat and stir in vanilla.

Carefully remove cheesecake from the springform pan, place on a serving plate. Spoon warm apple topping over and drizzle with caramel sauce.