A decadent and easy dessert combining creamy cheesecake with sweet, spiced apple pie filling, all baked into one irresistible treat.

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Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan to form a crust.
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add eggs one at a time, beating well after each addition.
Mix in vanilla extract and sour cream until fully combined.
Pour half of the cheesecake batter over the crust.
Evenly spoon the apple pie filling over the batter and sprinkle with cinnamon.
Top with the remaining cheesecake batter, spreading it carefully to cover the apples.
Bake for 55–65 minutes, or until the center is just set.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Refrigerate for at least 4 hours or overnight.
Before serving, top with whipped cream and drizzle with caramel sauce if desired.