Upside Down Cheesecake Apple Pie

I only made half of this for 4 of us and if I do it again will do in a smaller dish so that the cheesecake part comes out thicker

Prepared pie crusts or your favourite crust recipe
2 x 8 oz cream cheese, softened
1/2 cup sugar
1 tsp vanilla
2 eggs
6 large apples, peeled and thinly sliced
2 tsp lemon juice
1/2 cup sugar
2 tbsp flour
2 tsp ground cinnamon
caramel sauce (optional)

Preheat oven to 400°F. Line a pie pan with the bottom pie crust.
With mixer on high, combine cream cheese, ½ cup sugar and vanilla until fluffy.

Add in eggs and mix until combined.

Pour cream cheese mixture into the pie crust.

In large bowl, combine apples, lemon juice, ½ cup sugar, flour and cinnamon.

Gently place apples on top of cream cheese mixture.

Top apples with second pie crust turning the crust inwards to bake. Cut a few small slits into the top of the pie.

Line a pan with parchment paper and place the pie on the pan. Cover loosely with a piece of foil and bake 30 minutes.

Remove foil and bake an additional 30 minutes or until the apples feel soft when a knife is inserted. Remove from the oven and cool 10 minutes.

Place a large plate over the top of the pie and flip it upside down releasing the pie onto the plate.

Cool 1 hour on the countertop and then refrigerate 4 hours or overnight. Serve cold with caramel sauce and or cream.