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Crust:
Combine processed crackers with melted butter and sugar until moist clumps form. Press cake mixture onto bottom of a 10 – 12 inch pan (22 – 24 cm). Bake in preheated moderate oven to 350ºF (180ºC) for 15 minutes or until cookies begin to darken. Remove from the oven and cool completely.
Caramel Apples:
It is better to do this in 2 batches. Melt half of the butter in a large skillet. Add half or apple slices to skillet. Sprinkle half of sugar over apples and stir carefully. Sprinkle cinnamon, a pinch of salt and cook apples until tender. Remove from the skillet and transfer to a platter. Prepare the remaining half of the apples the same way. Cool completely.
Arrange half of caramel apples to cover the crust. If any syrup was left in the skillet, brush it on apples.
Cheesecake filling:
Place cream cheese in the mixer with the sugar and beat until creamy. Add eggs, vanilla and lemon juice and beat until soft and smooth. Spread mixture over apples. Bake in preheated oven to 350ºF (180ºC) for 40 minutes or until center is almost set.
Remove from the oven and cool completely. Arrange remaining caramel apples on top, slightly overlapping. Refrigerate for 2 hours.
Caramel sauce
Stir sugar, water and syrup until sugar dissolves. Bring to a boil, swirling pan occasionally brushing down sides with a wet brush.
When mixture reaches an amber color stir in milk (mixture with bubble). Continue stirring until mixture is smooth again and thickens to the consistency of a sauce. Remove from the heat and cool. Pour some of the sauce over the apples and serve remaining sauce in a jar.
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