Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line the bottom of a 10-inch springform pan with parchment paper then close the ring around it for each removal of the cheesecake after baking.
Step 2
Place walnuts in a bowl and drizzle melted butter on top. Toss until evenly coated. Sprinkle dark brown sugar cinnamon and cloves on top and toss nut topping well.
Step 3
Place sliced apples in a bowl add lemon juice and toss well. Add cinnamon and cloves and toss apple topping. Set both toppings aside.
Step 4
Mix flour sugar chopped pecans and lemon peel together in a bowl until well combined. Cut in butter slowly 1 tablespoon at a time. Add egg yolk and vanilla extract and mix well. Press crust mixture into the bottom of the prepared springform pan.
Step 5
Bake in the preheated oven until edges are lightly browned 10 to 12 minutes. Remove from oven and cool crust on a wire rack. Reduce oven temperature to 325 degrees F (165 degrees C).
Step 6
Place cream cheese in a bowl and beat with an electric mixer until smooth. Add sugar slowly 1/4 cup at a time mixing well to ensure it is dissolved after each addition. Add flour vanilla extract lemon juice and salt.
Step 7
Combine egg and egg yolks in a bowl and add to cream cheese mixture. Beat in heavy cream and whip on high speed for 2 to 3 minutes. Pour into the cooled crust and decorate with the cinnamon apples. Sprinkle just some of the nut topping on top.
Step 8
Fill a 9x13-inch baking pan with water and place on the bottom rack of the hot oven.
Step 9
Bake the cheesecake on the middle rack of the hot oven until set about 80 minutes.
Step 9
Turn oven off and let cheesecake sit untouched for 1 hour to finish cooking throughout.