Preheat oven to 350˚F (170˚ C). Spray a 9-inch springform pan with baking spray.

For the caramel, heat ¾ cup of sugar and 2 tablespoons of water over medium-low heat. Do not stir, continue cooking, swirling the pan from frequently to keep from burning. Remove from heat when golden brown and swirl pan till bubbling stops.

Pour caramelized mixture into the bottom of a spring form pan. Arrange apple slices on top of caramel in a circular pattern. Sprinkle with cinnamon. Set aside.

Beat together the other ¾ cup of sugar and butter until light and fluffy. Add cream cheese and beat until smooth. Add the eggs, one by one beating well and scraping down the sides of the bowl as needed.

Combine the flour and baking soda in a small bowl, then add to the batter gradually, beating until just moistened. Stir in the vanilla. Gently spread the batter over the apples and caramel.

Bake at 350˚F ( 170˚ C) for about 40 -50 minutes or until golden and toothpick or skewer inserted in the center comes out clean. Remove from oven and cool for 30 minutes. Invert onto a serving tray. Serve warm.