Preheat oven to 375F/190C. For the crust, combine the Graham cracker/Digestive crumbs and cinnamon. Stir them into the melted butter until all the liquid has been dissolved.
Tips the crumbs into a 9-inch springform pan lined with parchment paper and press them into an even layer on the bottom. Bake for around 10 minutes and leave to cool for another 10 minutes.
When cooled slightly, pour some caramel sauce on top - how much is up to you. I used just enough to cover the base because I was baking for people who don't like desserts too sweet. (Crazy, I know.) Feel free to add as much as you like!
Reduce the oven temperature to 350F/180C. For the apples, place the apples into a saucepan alongside the cinnamon, salt and white sugar. Cook over a medium heat for around 15 minutes, or until the apples are soft and have turned a golden colour. Tip them out onto the caramel layer and press them down.
For the cheesecake, whisk the cream cheese and sugar until smooth. Add in the egg and beat until combined. Pour in the lemon and vanilla and beat for another two minutes. Pour the cheesecake over the apples and smooth into an even layer.
Bake until the cheesecake is set and doesn't jiggle - around 30 minutes.
Leave to cool to room temperature before drizzling with extra caramel sauce and storing in the fridge overnight before serving.