In a medium saucepan, bring the maple syrup to a boil and let it boil until it reaches 225°F, about 5 minutes.
Meanwhile, in a separate saucepan set over medium heat, mix the heavy cream, maple sugar, ghee and vanilla seeds and cook, stirring occasionally, until the mixture just barely starts to simmer then kill the heat. It is important that you do not let this come to a full boil.
As soon as the maple syrup reaches the right temperature, slowly pour in the warm cream mixture while constantly stirring with a long handled wooden spoon.
Once all the milk has been added and completely incorporated, bring the caramel to a boil and continue cooking for 3 full minutes while stirring constantly, then turn off the heat, stir in salt and set aside to cool.
THE CRUST
Preheat the oven to 375°F
Line the bottom of a 9" springform pan with parchment paper. To do that, remove the ring and cover the bottom circle with the paper, then fold the excess paper back under the plate; While holding it in place with one hand, put the ring back in its position with the other hand. Bring the excess paper back from under the pan but do not cut it off.
Grease the sides of the pan with lard or ghee or any other healthy and heat resistant fat you prefer.
Add all the ingredients to your food processor and process until well combined and the mixture has the texture of wet coarse sand. Press this at the bottom and side of the pan with your fingertips. You want to bring the crust up to about halfway up the side of the pan.
Blind bake at 375°F for 10 minutes and set aside to cool.
THE CHEESE MIXTURE
Decrease oven temp to 350°F – Bring 2 to 3 cups of water to a boil.
Beat the cream cheese in the food processor until super smooth and creamy and there are no lumps whatsoever. Scrape the sides a few times if you have to.
Add the sour cream and resume processing until smooth and well combined, which should take about one minute.
Add 1/2 cup of the maple caramel you made earlier, as well as 1 cup of pure maple sugar. Again, process until well incorporated. .
While the motor is running, add the eggs through the feeding tube, one at a time, mixing for about 30 seconds between each addition.
Finally, add tapioca starch, cinnamon, salt, vanilla seeds and lemon juice and resume mixing for a final 20 to 30 seconds.
Place your prepared springform pan in a broiler pan and slowly pour the cheese mixture right over the crust.
Delicately pour boiling water into the broiling pan so it goes to about 1/8 of the way up the side of the springform pan. Place that rig on the middle rack of your oven and bake for 15 minutes then decrease the temperature to 250°F and bake for a further 75 minutes.
Kill the heat, crack the oven door open and allow the cake to cool for a few hours then transfer to the fridge to cool completely
THE APPLES
Peel, core and slice the apples fairly thinly.
Melt the ghee in large skillet placed over medium-high heat. Add the apples and sauté until golden and slightly softened, about 3 to 4 minutes.
Pour in 1/4 cup of the maple caramel from earlier, along with the salt and vanilla seeds. Sauté until well combined and there is practically no more liquid at the bottom of the pan.
Cool completely and then place the apples in the refrigerator next to your cheesecake to chill overnight.
Transfer the rest of the Maple Caramel to a squeeze bottle or container with fitting lid and keep it at room temperature until ready to use.
ASSEMBLY
Take the cake and apples out of the fridge and carefully run a thin blade around the cake to ensure it unmolds well, but leave it in the mold at this point.
Dump the apples over the cake and spread them evenly and delicately all the way to the edge. Sprinkle chopped pecans over the apples.
You can now unmold the cake and place it onto a cake plate. (If you are planning on taking your cake to a party, leave it in the mold for now and wait until you get there to finish it. That way you can carry your cake super easily.)
Once the cake has been unmolded, drizzle the rest of the Maple Caramel all over the top, with the help of a squeeze bottle or a simple spoon.