Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate and stir until smooth. Combine the egg and sugar, stir in the chocolate and almonds. Transfer the mixture to the prepared tin.
Mix the eggs and sugar, stir in the cream cheese, mix well using the whisk on a hand mixer, spread on top of the brownie mixture.
Melt the caramels and cream over a medium heat while stirring.
Mix the apple with the lemon juice, spread on top of the cheesecake along with the caramel.