Preheat oven to 350°. Spray a springform pan with cooking spray and line the outside with foil. Set aside.

To make the crust, cream the butter and sugar in the bowl of an electric mixer until light and fluffy. Add vanilla and flour. Press the dough into the bottom and up the sides of the pan. Chill until ready to fill.

Using the same bowl, beat cream cheese, 1 cup sugar, egg yolks, and vanilla bean paste until completely smooth. Pour into crust. 

Toss the apples with 1 tablespoon sugar and cinnamon. Top the cheesecake layer with apples and sprinkle with almonds. 

Bake for 1 hour to 1 hour 20 minutes. The edges will be golden and the top will jiggle. Let cool to room temperature and then let chill overnight in the fridge. Serve with a drizzle of caramel sauce.