Preheat your oven to 350°F (175°C). Grease a 9-inch Springform pan with butter or non-stick spray.

In a medium-sized skillet, melt 2 tablespoons of unsalted butter over medium heat. Add diced apples and sauté for about 5-7 minutes. Stir in 1/4 cup of caramel sauce and cook for an additional minute.

In a large mixing bowl, cream together 1/2 cup of softened butter and 3/4 cup of granulated sugar until fluffy. Blend in 1 large egg, 1/4 cup of milk, and 1 teaspoon of vanilla extract.

In another bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 2 teaspoons of ground cinnamon. Gradually fold the dry ingredients into the wet mixture.

Spread half of the cinnamon roll batter in the bottom of the prepared pan, layer it with half of the caramel apple filling.

In a separate bowl, beat together 16 ounces of cream cheese and 1 cup of granulated sugar until smooth. Add 2 large eggs, then blend in 1 teaspoon of vanilla and 1 tablespoon of flour.

Mix together 2 tablespoons of melted butter, 1/4 cup of brown sugar, and 1 tablespoon of ground cinnamon. Drop spoonfuls onto the cheesecake layer for a swirl effect.

Spread the remaining cinnamon roll batter over the cheesecake, swirl gently. Bake in the oven for 50-55 minutes.

Allow the cheesecake to cool at room temp for 1 hour, then refrigerate for at least 4 hours or overnight.

In a bowl, beat together 8 ounces of cream cheese and 4 tablespoons of butter until smooth. Gradually add 2 cups of powdered sugar and adjust with milk as needed.

Spread the cream cheese frosting evenly over the cheesecake, drizzle with caramel sauce and top with remaining caramel apple mixture.