Preheat your oven to 350 degrees Fahrenheit.
In a small bowl, whisk together the flax meal and warm water. Refrigerate while you make the cheesecake.
Place the soaked (drained) cashews into a high-powered blender along with all the other ingredients for the cheesecake. Purée until thick, smooth, and creamy, scraping down the sides as necessary. Set aside while you make the crust. Note: You want to be able to pour the cheesecake onto the crust as soon as it's out of the oven, which is why it's best to prepare it first.
In a large bowl, beat together ghee and honey for the crust until smooth. Stir in the coconut flour, cinnamon, and a pinch of salt until well mixed. The dough may be a little wet; that's normal.
Press the dough evenly into the bottom of a 9-inch springform pan.
Bake until the edges of the crust are lightly golden brown, about 7-8 minutes.
When the crust has about 2 minutes left to bake, transfer the cashew mixture into a large bowl and pour in the flax mixture from the refrigerator. Stir until the flax is evenly mixed into the cashew cream.
Remove the crust from the oven. Your crust will most likely have risen in a few spots. Just use a small spoon to pack it back down flat, leaving no cracks. Immediately pour the cheesecake mixture over top and smooth it out evenly.
Bake until the cheesecake has risen slightly and the outside appears set and firm, about 45-50 minutes. Remove from the oven and let cool completely on the counter. Then, cover and refrigerate overnight to completely set.
The next day, combine all the caramel ingredients in a small saucepan and bring to a boil over medium heat, stirring so everything is melted and combined.
Once boiling, let it boil for 1 minute without stirring. Then continue to boil, stirring frequently, until it begins to thicken, darken, and reduce, about 2 minutes. Once thick, transfer to a bowl and let it stand for 15 minutes to further thicken, stirring occasionally.
While the caramel sits, squeeze some lemon juice over the sliced apples and heat the ghee in a large, high-sided frying pan on medium-high heat.
Once the ghee is melted, add the apples into the pan and cook, stirring frequently, until the apples are golden brown and fork-tender, about 5-6 minutes.
Add in the coconut sugar, sprinkle with cinnamon, and cook until the sugar melts and is syrupy, about 1 minute.
Run a sharp knife around the outside of the springform pan, and then release the sides from the pan. Spread the caramel over the top of the cheesecake.
Arrange the apples in concentric circles on top of the cheesecake. Brush the apples with any juices left in skillet.
Slice and enjoy!
