Melt butter in a saucepan.

Add brown sugar and heavy cream and whisk constantly over medium heat until sugar is dissolved.

Bring to a boil and allow to boil for 3 minutes, no more.

Remove from heat and allow to cool. Set aside for later use.

Line the bottom of a 9 inch springform pan with parchment paper and grease the sides of the pan. Preheat oven to 350°.

Melt the butter in a microwave safe bowl, then transfer to a mixing bowl.

Add brown sugar to melted butter and whisk to combine.

Add the vanilla, egg and egg white and whisk until well blended

In another bowl, combine dry ingredients.

Slowly add dry ingredients to wet ingredients until combined - batter will be thick.

Fold in finely chopped apples.

Pour batter into springform pan and bake for 30-33 minutes.

Allow to cool for about 5 minutes, then remove from pan onto a rack to finish cooling.

Cheesecake Filling Directions:.

Beat cream cheese and sugars until smooth

Add about 3/4 cup of the caramel sauce and apple pie spice and mix until well blended.

Gently fold in the Cool Whip.

Place blondie back into the springform pan.

Spread cheesecake evenly on top of blondie, then put in refrigerator until firm about 3-4 hours or cover overnight.

Combine apples, lemon juice, nutmeg, cinnamon and brown sugar in a medium saucepan and toss to coat.

Add butter and cook apples on medium-high for about 10-15 minutes, or until at preferred softness.

Allow apples to cool for 10-15 minutes, then gently spoon on top of cheesecake.

To make cinnamon whipped cream, whip the cream in a chilled metal bowl on high speed until it begins to thicken.

Add powdered sugar and cinnamon and whip until it you get stiff peaks.

Pipe or dollop whipped cream around edges of cheesecake.

For the final Garnish, drizzle the remaining caramel sauce on top of the whipped cream, letting it drizzle over the sides of the cake.