Peel, core, and chop 4 to 6 apples. Cook apples with sugars, spices, and salt in a saucepan over medium heat until boiling, then simmer for 20 minutes until soft. Puree until smooth, cool, and refrigerate.

Preheat oven to 325°F (165°C). Line and grease a 9-inch springform pan. Mix graham cracker crumbs with melted butter, press into pan, and bake for 10 minutes until golden. Let cool.

Lower oven to 300°F (150°C). Beat cream cheese and brown sugar until fluffy. Gradually add flour, sour cream, and vanilla. Incorporate eggs one at a time until filling is creamy.

Pour filling into crust, swirl in apple butter, and place in a water bath. Bake for 1 hour and 40 minutes until center is set but jiggly.

After baking, let cheesecake cool in the oven for 40 minutes, then chill in the refrigerator for at least 6 hours or overnight.

Whip together heavy cream, powdered sugar, cinnamon, and vanilla until stiff peaks form. Keep refrigerated until serving.

Remove cheesecake from the springform pan, pipe whipped cream on top, and serve. Optionally drizzle with caramel sauce.