For the crust, combine 1 cup flour, 1/4 cup brown sugar and 1/2 cup (1 stick) butter in a food processor and pulse until crumbly. Press into the bottom of butter spring form pan. Bake at 350°F for 5-6 minutes until browned.
For the cheesecake, combine the cream cheese, 1/2 cup sugar, eggs and vanilla extract and stir until well combined. I did this in my mixer. Pour into your prepared pan. Combine peeled, chopped apples with a few sprinkles of sugar, the cinnamon and the nutmeg, and then layer those over the cheesecake.
For the topping, combine 1/2 cup flour,1/2 cup brown sugar and 1/4 cup butter. Mix together by hand until crumbly and layer on top. Bake the cheesecake for another 30-35 minutes.
Allow to cool before serving. Drizzle on some caramel sauce just before slicing and serving.