Calibrate your current boiling temperature with your recipe. Boil water and adjust recipe cooking temperature accordingly.

Combine cream and salt in small bowl; stir well to dissolve salt.

Combine water and corn syrup in heavy-bottomed 2- to 3- quart saucepan; pour sugar into center of saucepan, taking care not to let sugar granules touch sides of pan. Gently stir with clean spatula to moisten sugar thoroughly. Cover and bring to boil over medium-high heat; cook, covered and without stirring, until sugar is completely dissolved and liquid is clear, 5-10 minutes.

Uncover, add thermometer and continue to cook, without stirring, until bubbles show faint golden color, 1-3 minutes more.

Reduce heat to medium-low. Continue to cook until caramel is light amber and registers 358° F on candy thermometer.

Remove saucepan from heat. Put on hot pad glove to stirring hand. Slowly/carefully add cream to center of pan; stir with metal whisk or silicon spatula (mixture will bubble and steam vigorously) until cream is fully incorporated and bubbling subsides.

Stir in butter and vanilla until combined; transfer caramel to microwaveable measuring cup or bowl and set aside to cool completely.

When cool, cover and refrigerate until ready to make cheesecake. Remove caramel from refrigerator prior to use and microwave for 30 seconds. Stir. Microwave for 15 seconds more to become pliable again. Leave at room temperature until finished with cheesecake.

Preheat oven to 350° F. Prepare a 9-inch springform pan. Spray bottom and sides. Place parchment paper circle in the bottom and spray again.

Combine the flour, baking powder, salt, cinnamon, and nutmeg in a medium sized bowl and set aside.

In a large mixing bowl, wish the melted butter and brown sugar together until well combined. Add the egg and vanilla and whisk together until well combined.

Add dry ingredients and fold with spatula just until no flour remains. Fold in the chopped apple. Then spread the batter evenly in the prepared pan.

Bake at 350° F for 25-30 minutes, or until inserted toothpick comes out with a few small crumbs. Remove blondie from the oven and let cool slightly before pouring cheesecake batter on top of the blondie.

Melt butter in fry pan over medium-high heat. Add brown sugar, flour, cinnamon, nutmeg, and lemon juice to the butter and stir until incorporated.

Add apples. Stir fry apples for 2-3 minutes, then lower heat to medium-love and cover with lid to steam apples for 5 minutes while you make the cheesecake batter.

While blondie crust is cooling, mix softened cream cheese with stand mixer (or electric mixer) on medium-high speed until soft and smooth.

Add sugar, flour, and vanilla. Mix at medium speed on electric mixer (or stand mixer), for 2 minutes until well blended. Use low speeds so less air is added to the batter to reduce cracking while baking.

Add caramel sauce and mix on low just until combined. Scrape bowl.

On low speed, blend in eggs, one at a time, scraping bowl between each addition. Add vanilla and mix on low speed just until combined.

Pour a third of the batter over crust. Pour half of the apple filling over the batter. Use a butter knife to slightly swirl the apples into the cheesecake batter. Pour a second third of the batter into the pan. Pour remaining apple filling over the batter. Swirl slightly again. Top with remaining cheesecake batter. Swirl slightly. Smooth top with spatula.

Bake at 450° F (232° C) for 10 minutes. Reduce oven temperature to 250° F (121° C), continue baking for 25-40 minutes or until the center of the cheesecake is firm to a light touch, not jelly-like.

Allow to cool at room temperature. Cover with slightly warmed caramel sauce. Drizzle with melted white chocolate to create a fun design.

Chill in refrigerator for at least 2 hours, or more. Serve with whipped cream if desired. Store cheesecake in refrigerator for up to 4-5 days or as long as the apples hold up.