Preheat oven to 350 degrees F and line the bottom of a 9-in springform pan with parchment paper, greasing the sides with butter or spray.

In a small bowl, melt the butter and coconut oil together using the microwave. Transfer to a mixing bowl and add brown sugar. Whisk to combine. Add the vanilla and eggs and whisk until incorporated.

In a separate medium sized bowl, combine dry ingredients. Slowly add dry ingredients to wet ingredients until combined. Fold in small chopped apples.

Pour batter into springform pan and bake for 25-30 minutes, until sides have been browned and the blondie starts to crack in the middle. Allow to cool for about 5 minutes, then remove from pan to finish cooling.

Make the whiskey salted caramel sauce and allow to cool completely.

Once the blondie and caramel are cool, make the cheesecake. Beat cream cheese and brown sugar until smooth. Add about 1/2 cup of caramel sauce and spice and mix until combined. Fold in Cool Whip.

Place blondie back into the springform pan and spread cheesecake evenly on top of blondie, then put in refrigerator until firm about 4 hours.

To make the cinnamon apples, combine apples, lemon juice, nutmeg, cinnamon and brown sugar in a medium saucepan and toss to coat. Add butter and cook apples on medium-high for about 15-20 minutes, or until soft. Remove from heat and mix in vanilla. Allow apples to cool for 10-15 minutes, then put on top of cheesecake.

To make cinnamon whipped cream, freeze a metal bowl for 10 minutes. Remove bowl from freezer and add heavy whipping cream. Whip on high speed until it begins to thicken or use a whisk to mix by hand. Add powdered sugar and cinnamon and whip until you get stiff peaks.

Pipe whipped cream around edges of cheesecake. Drizzle more caramel sauce over finished cheesecake, if desired.