Preheat your oven to 325°F (163°C) and lightly grease your springform pan.

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Press into the bottom of the prepared pan and bake for 10 minutes.

Beat cream cheese in a large bowl until creamy. Gradually add sugar, then eggs one at a time, followed by vanilla and sour cream.

Pour the cheesecake filling into the cooled crust, spreading it evenly. Bake in a water bath for 55-65 minutes.

Cool inside the oven for 1 hour, then refrigerate for at least 4 hours or overnight.

Sauté diced apples with brown sugar, cinnamon, and nutmeg until tender, about 8 minutes. Set aside to cool.

Prepare caramel by melting sugar in a saucepan and stirring in butter. Add heavy cream and salt after it turns golden amber.

Once chilled, spoon the sautéed apples over the cheesecake and drizzle with caramel sauce before serving.