Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray and set it aside.

In a bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Mix with a fork until the mixture resembles a sandy texture.

Transfer the crumb mixture to the prepared springform pan and press it firmly into the bottom. Bake the crust for 8-10 minutes at 350 degrees F. Once done, allow the crust to cool while you begin preparing the filling.

In a large bowl, use a hand mixer to beat the cream cheese and sugar until smooth. Add the eggs one at a time to the cheesecake mixture, beating well after each addition, until the mixture is smooth and creamy, about 4-5 minutes.

Add the sour cream, vanilla, salt, cinnamon, and flour to the mixture and beat until everything is well combined.

Pour the cheesecake mixture into the springform pan over the baked crust layer.

Bake the cheesecake at 350 degrees F for 55-60 minutes, or until the center of the cheesecake is no longer jiggly when gently shaken.

Allow the cheesecake to cool at room temperature for about 4 hours, and then transfer it to the refrigerator to chill overnight.

While the cheesecake is cooling, prepare the topping by combining chopped apples, brown sugar, lemon juice, and cinnamon in a saucepan. Bring the mixture to a boil and cook the apples until they are tender, about 7-8 minutes. Allow the apple topping to cool.

Once the cheesecake has chilled and set, spread the apple topping over the top of the cheesecake.

Slice the cheesecake and serve it chilled, optionally drizzling caramel sauce on top for added flavor.