Beat cream cheese with sugars until smooth and no lumps remain.

Add eggs one at a time, then mix in vanilla and sour cream until combined.

Fold in apples, cinnamon, and a pinch of salt.

Swirl in 1/2 cup caramel gently , don’t overmix or you’ll lose the ribbons.

Pour into prepared crust and bake at 325°F (163°C) for 40–50 minutes until center is set but slightly jiggly.

Cool, chill at least 4 hours, then drizzle extra caramel before serving.