Use a food processor {or large Ziploc bag} and pulse cookies until they are fine crumbs.

Combine shortbread cookie crumbs and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour into a spring form pan that has been lightly sprayed with nonstick cooking spray. Press crumbs firmly into the bottom and slightly up the sides of the spring form pan. Refrigerate until filling is ready.

Mix together cream cheese and sweetened condensed milk until creamy using a hand held {or stand mixer}. Add the whipped topping and fold into the cream cheese mixture until combined.

Pour cheesecake filling into the crust and spread out into an even layer. Refrigerate for at least two hours before serving. 

Combine diced apples, butter, brown sugar, cinnamon and ground cloves into a small saucepan. Cook over medium heat for 4-5 minutes or until tender. Remove from heat.

Remove cheesecake from the refrigerator. Take off the outside ring and place the cheesecake onto a serving tray. Top cheesecake with caramel topping and sprinkle with kosher salt {if desired}. Take the apple topping and place around the perimeter of the cheesecake. Serve & Enjoy!! Store leftovers in refrigerator for up to 4 days.