Autumn Apple Cheesecake

Steps

1. In a large mixing bowl, combine graham cracker crumbs, brown sugar, ½ teaspoon cardamon, ¼ teaspoon cinnamon and ⅓ cup melted butter. Press mixture onto bottom and 1 inch up sides of a 9-inch springform pan. Set aside. Preheat oven to 325°F.
2. Peel and core apples, then cut into eighths. Cut remaining butter into small pieces. In a large skillet over medium, cook apples with ¼ cup sugar, butter, remaining ¼ teaspoon cinnamon, remaining ¼ teaspoon cardamom, nutmeg and cloves. Cook until apples just start to caramelize, stirring frequently, about 15 minutes. Arrange apples over crust.
3. In a large mixing bowl, using an electric mixer, beat cream cheese until fluffy. Gradually beat in remaining ⅔ cup sugar. Add vanilla and lemon zest. Beat in eggs one at a time, until combined.
4. Pour mixture over apples. Bake until lightly browned, 1 hour 10 minutes. Turn off oven and keep cheesecake inside with the door slightly open for 1 hour. Remove and cool in pan on a wire rack. Chill 4 hours, or up to overnight, before serving. Remove from pan to serve.