Start by making the crust. Preheat the oven to 375degrees F. Lightly spray 2 9-inch pie dishes with cooking spray. Use a foodprocessor to make crumbs out of the Cinnamon Teddy Grahams. Combine crumbs andmelted butter in a medium bowl and stir until the crumbs are evenly moistened.Transfer the mixture to the prepared pie dishes and press evenly into thebottom and sides. Bake for 6-8 minutes, or until golden in color. Let cool forabout 10 minutes.Once it’s cooled, pour a layer of caramel into the bottom ofthe crust. You can use about half a jar of caramel sauce for each pie butreserve about 2 tablespoons of the caramel sauce for the topping. Refrigeratethe crust while you make the filling. Turn the oven down to 350 degrees F.
To make the apple filling, melt the butter in a largeskillet over medium heat. Add the brown sugar, salt and cinnamon and stir tocombine. Cook until gently bubbling, about 1 minute. Add the apples and toss tocoat. Cook until the apples are tender, and most of the liquid in the pan hasbeen reduced, about 15-20 minutes. Allow the apples to cool for a few minutesthen add them on top of the caramel layer.
Next, start the cheesecake layer. In the bowl of a standmixer fitted with the paddle attachment, beat the cream cheese and sugar onmedium speed until smooth. Add the vanilla, eggs and lemon juice and beat untilincorporated and smooth, about 1-2 minutes. Pour the cheesecake batter over theapples and spread into an even layer. Bake until the cheesecake is set, about 30 minutes.
Transfer to a wire rack and cool to room temperature,then refrigerate.
Before serving, use a fork to drizzle oncaramel sauce over the cheesecake, if desired.