Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the softened butter and sugar. Beat until light and fluffy (about 4-5 minutes). Slowly add the eggs one by one, mixing well after each addition. Stir in the buttermilk and vanilla.

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet mixture until just combined.

In a separate bowl, beat the cream cheese until smooth. Add sugar, vanilla, and sour cream, mixing until combined. Add the eggs, one at a time.

Grease two 9-inch round cake pans. Pour half of the cake batter into each pan, spoon the cheesecake filling evenly over the batter, and top with the remaining cake batter.

Bake for about 30-35 minutes or until a toothpick comes out clean.

While your cake cools, sauté the apples in a skillet with the brown sugar and cinnamon until tender (about 5 minutes). Drizzle with caramel and remove from heat.

Once cooled, layer the cakes and pour the caramel apple topping in between and on top. Chill in the fridge before serving.