Chop the biscuits in a mixer then place them in a bowl and mix them with the melted butter
Pour the mixture on the base of a hinge mold and compact all together to create the base, then put in the fridge to harden for 30 minutes.

Now prepare the cream cheese.
Put the eggs, sugar, vanilla essence, lemon juice, grated lemon peel, mascarpone and fresh cream in a bowl.
Whisk until whisked until smooth and homogeneous

Take the base from the fridge and pour the cream on its surface. Cook the cheesecake in a preheated oven at 160 degrees for an hour. Once cooked, take it out of the oven and let it cool.

Switch to apple preparation now. Peel and slice the apples, then cook them in a saucepan adding the lemon juice, sugar, butter and cinnamon and cook for about 5 minutes.

Now prepare the caramel:

Put the sugar in a saucepan and melt it until it turns brown without turning it. Then add the hot cream and stir making it blend well. Remove the caramel from the heat, then add the butter cut into small pieces and stir until a smooth and homogeneous cream is obtained. Then let it cool.

Go now to assemble your cheesecake. Put the apple slices on the cheesecake arranging them radially over the entire surface of the cake.

Cover the apple cheesecake with caramel. Then put the apple and caramel cheesecake in the fridge for at least an hour before serving.