Peel apples, and cut into 1/2-inch-thick wedges. Toss together apples and 1/3 cup brown sugar. Melt 1 Tbsp. butter in a large skillet over medium-high heat; add apple mixture, and sauté 5 to 6 minutes or until crisp-tender and golden. Cool completely (about 30 minutes).

Meanwhile, preheat oven to 350º. Stir together cinnamon graham cracker crumbs and next 2 ingredients in a medium bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake 10 to 12 minutes or until lightly browned. Remove to a wire rack, and cool crust completely before filling (about 30 minutes).

Beat cream cheese, vanilla, and remaining 1/3 cup brown sugar at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition.

Place a few apple slices on crust. Pour batter onto the prepared crust.

Bake at 350º for 55 minutes to 1 hour and 5 minutes or until set. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack (about 2 hours).

Arrange remaining apples over cream cheese mixture. Pour caramel sauce over apples.

Cover and chill 8 to 24 hours.