1. Preheat the oven to 160C (160 – 180C depending on oven). Spread round the bottom of a split form with butter and lay parchment paper. Shape diameter - 28 cm

2. Cookies put in a plastic bag and rolled it with a rolling pin to make a small enough baby. Melt butter and mix with crumbs and sugar.

3. The resulting mixture is put into a form and distribute evenly with a thin layer. Bake 10 minutes and allow to cool while you prepare the cheese mixture.

4. Increase oven temperature to 200C (200 – 240S depending on your oven). With a mixer beat the soft cheese, mascarpone and sour cream about 2 minutes.

5. Then, on slow speed of mixer gradually add the sugar and flour. Beat until a homogeneous air mass for a few minutes. Then, continuing to whisk, add vanilla essence, lemon zest, juice and eggs (one by one).

6. Grease the sides of baking dish with butter. Pour in cheese mixture. If there are lumps, press them with a knife. The top should be as smooth. Bake the cheesecake in the oven for 10 minutes, then reduce the temperature to 90C (90 – 110C depending on your oven) and cook for another 25 minutes. At the end of cooking to slightly move – the cake should slightly tremble like jelly. Oven off, door slightly open and leave the cake in for at least 2 hours. (On the surface of the cake can form cracks – this is normal).

7. Mix the sour cream with sugar and lemon juice. To cover the resulting cream cheesecake and put into the fridge overnight.

8. For the caramel Apple sauce: in a heavy-bottomed pan add sugar and 5 tablespoons of water. To prepare the caramel 10 to 12 minutes over medium heat, stirring frequently. Add the butter, cut into slices and deseeded apples and vanilla essence. Don't worry if the caramel hardens when you add the apples, when further heated, it will again become soft. Cook the sauce for another 10 – 15 minutes.

9. Serve cheesecake with caramelized apples.