Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.

In a large mixing bowl, combine melted butter and brown sugar, mixing until well-blended.

Stir in the eggs and vanilla extract. Gradually add the flour, baking powder, and salt, mixing until just combined.

Pour the blondie mixture into the prepared springform pan and spread it evenly across the base.

In another bowl, beat the softened cream cheese and granulated sugar until smooth.

Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until the batter is creamy and well-combined.

Carefully pour the cheesecake mixture over the blondie base and gently spread it evenly using a spatula.

In a small bowl, toss the diced apples with lemon juice and cinnamon. Spoon the apple mixture on top of the cheesecake layer.

Bake in the preheated oven for about 50-60 minutes, or until the cheesecake is set and the edges are lightly golden. The center may still jiggle slightly—don't worry, it will firm up as it cools.

Allow it to cool at room temperature for an hour, then refrigerate for at least 3 hours or overnight for best results.

Drizzle caramel sauce on top before slicing and serving.