Make the Crust. To make the crust, preheat the oven to 350°F (177°C). Spray an 8-inch (24-cm) or 9-inch (27-cm) springform pan with cooking spray. In a medium bowl, whisk together the crushed cinnamon graham cracker crumbs, sugar, cinnamon and salt. Add the melted butter and stir until all of the ingredients are well combined. The mixture will resemble wet, crumbly sand. Transfer the mixture to the prepared springform pan and firmly press it into the bottom and along the sides of the pan using a measuring cup. Bake the crust for 8 to 10 minutes, until it is a light golden-brown color. Remove the crust from the oven and allow it to cool completely.

Make the Cheesecake Filling. To make the filling, reduce the oven’s temperature to 325°F (163°C). In a food processor, combine the yogurt, cottage cheese, orange juice, maple syrup, and vanilla. Process the ingredients for 1 to 2 minutes, until they are smooth. Add the eggs and process until the ingredients are just combined. Add the cream cheese, sugar and cornstarch to the bowl of a stand mixer fitted with the whisk attachment. Mix the ingredients on low speed for 1 to 2 minutes, scraping down the sides of the bowl as needed, until the ingredients come together and form a smooth batter. Scrape down the sides of the bowl, then mix the ingredients on low speed for 20 more seconds. With the mixer running on low speed, add the yogurt–cottage cheese mixture to the cream cheese mixture in two batches. Mix them together until they are well combined, scraping down the sides of the bowl as needed. Pour the batter into the cooled graham cracker crust.

Bake. Create a water bath by placing a large roasting pan or casserole dish on the bottom rack of the oven and carefully filling it with the boiling water. Place the cheesecake on the oven rack above the water bath. Bake an 8-inch (24-cm) cheesecake for 1 hour and 10 minutes or a 9-inch (27-cm) cheesecake for 1 hour, or until the middle is just set and not jiggly. Turn the oven off and crack open the oven door with the cheesecake still inside the oven. Leave it there for 30 to 45 minutes.

Allow Cheesecake to Cool. Remove the cheesecake from the oven and allow it to cool at room temperature for 30 to 45 minutes. Remove the sides of the springform pan and place the cheesecake in the refrigerator, uncovered, for at least 4 hours up or to overnight so it can fully set.

Caramelize the Apples. To make the caramelized apples, melt the butter over medium heat in a medium skillet. Add the apples and cook until slightly softened, about 6-8 minutes. Add in the coconut sugar, maple syrup, vanilla, cinnamon, salt, and vanilla and cook for another 1-2 minutes, or until the sugar is dissolved. Pour in the lemon juice and stir to combine. Finally, make a cornstarch slurry by combining the cornstarch and cold water and mixing until no lumps are present. Add slurry to the apple mixture and cook until thickened, another 1-2 minutes. Remove from heat and allow to cool.

Make the Whipped Cream. While the apples cool, make the cinnamon whipped cream. In a cold bowl, combine all of the whipped cream ingredients. Using a hand mixer, whip until stiff peaks form.

Serve. Top cheesecake with apple mixture. Top with whipped cream. Serve and enjoy!