Caramel Apple Cheesecake Icebox Cake

Make cream cheese mixture: In a stand mixer fitted with a whisk attachment, beat 3 cups heavy cream until stiff peaks form. Beat in cream cheese until fluffy. In a 9" springform pan, arrange a layer of gingersnaps so the entire bottom is covered. Use a rubber spatula to spread on cream mixture with enough cream to cover. Arrange next layer of wafer cookies on top, making sure to overlap the cookies, not placing them directly on top of the previous layer. Continue layering until you run out of both. Transfer to the refrigerator overnight. When ready to serve, cook apples: In a medium skillet over medium heat, melt butter and add cinnamon and sugar. Add apples, coating in butter, and cook until golden and tender, about 10 minutes. Let cool slightly, then top on cake. Drizzle with caramel and serve.