Pour the water into a medium stainless steel saucepan. Pour the sugar into the center of the pan, making sure none of the sugar crystals hit the sides. Add the corn syrup.

Spray a 9-inch pie pan with nonstick cooking spray; set aside.

Using a fork, toss the cookie crumbs, brown sugar, and melted butter together in a medium bowl. Press mixture into the bottom and up the sides of the pie dish and chill in the freezer for 15 minutes. While crust is chilling, preheat the oven to 350ºF.

Once chilled, bake crust in the oven for 8-10 minutes. Remove from the oven and cool completely.

Melt the butter in a large pan set over medium heat. Add the apples, and toss until evenly-coated in the butter. Stir in both sugars, spices and salt. Bring to a simmer, then cook until apples soften, about 10-15 minutes.

In a small bowl, whisk the cornstarch and water together.

Pour the cornstarch liquid over the softened apples and carefully stir. Continue cooking and stirring until filling has thickened. Cool completely.

In the chilled bowl of a stand mixer, fitted with a whisk attachment, whip the heavy cream on high until stiff peaks form. Transfer whipped cream to another bowl and return bowl to mixer.

Replace whisk attachment with paddle attachment. Beat the cream cheese on high until smooth and creamy. Add the sugar, beating until completely combined. Add the 1/3 cup caramel and vanilla, beating on high until incorporated.

Add about a third of the whipped cream, and mix until just combined. Remove bowl from mixer and fold in the rest of the whipped cream with a rubber spatula.