Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.

Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Cool slightly.

Beat cream cheese until smooth. Add sugar and mix until fully combined.

Add eggs one at a time, then stir in vanilla and sour cream until smooth.

Pour filling over the crust. Place the pan in a larger roasting pan and fill halfway with hot water.

Bake for 55–65 minutes, until the center is almost set.

Turn off the oven, crack the door, and let cool inside for 1 hour.

Chill in the refrigerator for at least 4 hours or overnight.

Melt butter in a skillet, add diced apples, brown sugar, cinnamon, and nutmeg. Cook until apples are soft and syrupy, about 8 minutes. Cool completely.

To make caramel, heat sugar in a saucepan over medium heat until melted and amber-colored. Add butter and stir until combined.

Slowly whisk in cream (it will bubble). Boil 1 minute, remove from heat, and stir in sea salt. Cool slightly.

Top chilled cheesecake with apple mixture and drizzle caramel before serving.