Preheat your oven to 350°F (175°C). Crush the graham crackers into fine crumbs. Combine crumbs with melted butter and sugar until resembling wet sand. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes until lightly golden, then cool.

In a medium saucepan over medium heat, melt granulated sugar until it turns a deep amber color, about 5–7 minutes. Stir in bourbon and add butter, salt, and chopped apples; cook until caramelized, about 5–8 minutes. Stir in cinnamon and vanilla extract, and pour over cooled crust.

Beat softened cream cheese with granulated sugar and cornstarch until smooth, about 3–5 minutes. Add eggs one at a time, mixing on low speed after each addition. Blend in sour cream and vanilla. Pour the cheesecake filling over the apple layer.

Set cheesecake in a roasting pan, creating a water bath by pouring hot water around the pan halfway up the sides. Bake for 1.5 to 2 hours until edges are set and center jiggles slightly. Turn off oven, crack door open, and let cool for 30–45 minutes.

In a medium saucepan, heat bourbon to a simmer. Stir in heavy cream and remaining ingredients until blended, about 3–5 minutes. Remove from heat, fold in pecan halves, and let cool completely.

Once cheesecake is cool, release from the springform pan. Spread praline topping over the cheesecake, slicing and serving chilled or at room temperature.