Preheat your oven to 350°F (175°C). Combine crushed graham crackers and melted butter until evenly coated. Press mixture firmly into the bottom of a 9-inch springform pan to form a sturdy crust. Bake for 8-10 minutes until set and slightly golden. Allow the crust to cool completely.

Beat softened Philadelphia cream cheese and granulated sugar together using an electric mixer until fluffy and smooth, about 3-5 minutes. Gradually pour in heavy cream, continuing to mix until soft peaks form.

Gently fold whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the whipped cream. The filling should be smooth and creamy.

Pour the cheesecake filling into the cooled graham cracker crust, spreading it evenly. Cover with plastic wrap or foil and refrigerate for at least 4 hours, or overnight if possible.

Peel, core, and slice apples. In a skillet over medium heat, combine apple slices with cinnamon. Cook for about 5-7 minutes until softened. Remove from heat and let cool.

Once the cheesecake has set, carefully release it from the springform pan. Spoon the cooled apple mixture over the cheesecake. Drizzle with homemade caramel sauce if desired. Slice and serve.