Spray 9-inch spring form pan with non-stick spray

Crush cereal into crumbs and mix with sugar and melted butter.

Press into prepared pan, pressing up the sides of the pan 2 inches.

Place pan in the refrigerator while you prepare your other ingredients.

In a large bowl, whip your heavy cream until stiff peaks form. Set aside.

In a separate bowl blend your softened cream cheese, sour cream, powdered sugar, vanilla, 1 tsp of lemon juice and pinch of salt.

When your cream cheese mixture is smooth, gently fold in your whipped cream.

Transfer your filling to your chilled crust and smooth.

Place 4-5 tablespoons of salted caramel on top of your cream cheese filling and swirl with a skewer.

Cover and chill in the refrigerator for at least 4-6 hours.

Just before serving, peel your granny smith apples and chop into a fine dice.

In a medium size bowl add 3 tablespoons lemon juice and 2-3 tablespoons caramel sauce. Mix until smooth. Toss your apples in this sauce and add a dash of cinnamon.

Top your cheesecake with apples and enjoy.