In a stand mixer, or using an electric hand mixer, cream the softened cream cheese until smooth.
Add the sugar, heavy whipping cream, and vanilla extract. Mix together until just combined and smooth.
Spoon the cheesecake batter into the pie crust. Cover and refrigerate overnight, or freeze for at least one hour.
Peel and core the apples. Cube into bite sized pieces.
In a medium sauce pan, melt the butter over medium/high heat.
Stir in the apple pieces and cinnamon. Cook until softened, 4-5 minutes.
Turn the heat off and drizzle the caramel over the apples, stir so all pieces get well coated.
Spoon the caramel apple topping over the cheesecake and serve immediately or cover and refrigerate until ready to serve.
I like to use Granny Smith apples in this recipe. But you can use any variety if Granny Smith is not available.Any store-bought caramel should work well but some can be thicker, or more runny than others. Use your judgment on how much to use, just two tablespoons or maybe three tablespoons will be needed. The goal is to coat all the apple pieces well in the caramel. I use a graham cracker crust with this recipe, but you can use a vanilla wafer crust or even an Oreo cookie crust if you like.