1. Preheat oven to 375°F (190°C) and line a 9-inch springform pan with parchment paper

2. Roll out one puff pastry sheet to fit the pan bottom, trim excess, then dock with a fork

3. Line the pan sides with the second pastry sheet, overlap slightly, and trim

4. Pre-bake the pastry base for 10–12 minutes until lightly golden, then cool

5. Beat cream cheese until smooth, add sugars, then mix until creamy

6. Add eggs one at a time, then stir in sour cream, heavy cream, vanilla, cinnamon, and nutmeg

7. Pour filling over cooled pastry base and smooth the top

8. Reduce oven temperature to 325°F (163°C) and bake cheesecake for 45–50 minutes until edges are set and center jiggles

9. Turn off oven, crack door, and let cheesecake rest inside for 30 minutes, then cool completely and chill for at least 4 hours

10. Melt butter in a saucepan, add sliced apples, reserved sugar, cinnamon, and lemon juice, cook until apples soften

11. Sprinkle cornstarch, cook until glossy, then cool the apple topping

12. Whip cold cream to soft peaks, beat softened cream cheese with powdered sugar and vanilla, then fold in whipped cream

13. Spread mousse over chilled cheesecake, top with cooled apples, and refrigerate for 2 more hours

14. Run a knife around pan, remove ring, dust cheesecake with powdered sugar, and drizzle caramel if desired