1. Preheat your oven to 325°F. Combine graham cracker crumbs and melted butter until the mixture resembles wet sand. Press into a springform pan to form the crust. Bake for 10 minutes and allow to cool.

2. In a large bowl, beat the cream cheese and granulated sugar until smooth and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

3. Pour the cheesecake mixture over the cooled crust and smooth the top with a spatula.

4. In a medium bowl, toss the diced apples with brown sugar and cinnamon. Let sit for 5 minutes to allow the juices to release.

5. Spread the apple mixture evenly over the cheesecake layer.

6. Bake for 60 to 70 minutes until the center is set but still slightly jiggly. Remove and let it cool at room temperature.

7. Transfer to the fridge and chill for at least 4 hours or overnight.

8. Once chilled, drizzle the salted caramel sauce generously over the top before serving.