Preheat oven to 400 degrees. Lightly grease a 10-inch spring-form pan.
Press the puff pastry inside the spring-form pan. Refrigerate while you prepare the batter.
In a medium bowl, add the diced apples, 1 T caster sugar, orange juice, ground cinnamon, ground cloves and ground nutmeg. Toss to combine and set aside to marinate.
In the bowl of a standing mixer, beat the cream cheese and caster sugar at medium speed until very smooth, about 3 minutes.
Add the eggs one at a time until fully incorporated. Scrape the sides of the bowl and reduce mixer speed to low.
Add the half + half, vanilla bean paste and a dash of salt. Mix until just combined.
Add the flour and mix until combined.
Pour the batter into the prepared pan. Spoon the apple mixture over the batter. Gently fold the corners of the pastry over the batter.
Bake for one hour, until golden brown on top and at the edges. The center should still be jiggly. Allow to cool for 5 minutes then gently unfold. Let cool completely.
To make the whipped cream:
In a large bowl, add the heavy whipping cream, vanilla bean paste and ground cinnamon. Beat on medium-high speed, with a hand held or standing mixer, for about 1 minute. Slowly add the powdered sugar and continue beating for another few minutes until peaks form. Refrigerate until ready to serve.
Serve the cheesecake at room temperature with a dollop of cinnamon whipped cream.