• Gather all ingredients and equipment needed
• Preheat oven to 325°F

Potato chip shortbread crust

• In a blender or food processor, add shortbread, and potato chips and blend into fine crumbles. Place in a bowl and add powdered sugar and cinnamon and whisk together.
• Melt butter and add to crumble mixture. Mix until fully incorporated.
• In a parchment paper lined 9-inch round cake pan, grease sides with butter and spread potato chip shortbread crumbles and press evenly.

Cheesecake

• Using a bowl from a stand mixer, fitted with a paddle attachment, add cream cheese and lemon zest, and mix until smooth.
• Add sugar and continue to mix, scrape well, then slowly add heavy cream and mix. Scrape well.
• Add eggs in small increments, incorporating well after each addition. Scrape the bowl and paddle well.
• Add sour cream, half and half, and vanilla extract and mix until fully combined.
• Pour cheesecake batter into the prepared 9-inch cake round with potato chip shortbread crust.
• Place in a hot water bath.
• Bake in preheated oven at 325°F for 1 ½ hours or until center is firm.
• Remove cheesecake from hot water bath and let it cool and refrigerate.

Caramel apple topping

• In a frying pan or skillet, add butter and diced apples and sauté for 2-3 minutes. Set aside.
• In a small pot add sugar and water, on medium-high heat melt sugar and caramelize.
• Add butter while stirring constantly.
• Add warmed cream and stir. Let cool slightly.
• Add sautéed apples and fold until mixed.

Assemble

• Release the cheesecake from cake round and place it on serving platter or dish and add apple caramel on the top.
• Slice and serve.