Preheat the oven to 350 degrees Fahrenheit.

Spray and line the bottom of a 9-inch springform pan with parchment paper.

Mix graham cracker crumbs, melted butter, and sugar in a bowl.

Press the mixture into the bottom of the pan and refrigerate until needed.

In a stand mixer, beat room temperature cream cheese and granulated sugar until smooth.

Add in sour cream, eggs, salt, and vanilla. Mix until smooth.

Pour the mixture into the pan and bake at 295 degrees for 55-60 minutes.

Turn off the oven and leave the cheesecake inside for 20 minutes.

Remove and cool. Chill completely before removing from the pan.

Preheat the oven to 350 degrees.

Line a baking sheet with parchment paper.

In a food processor, combine all crumble ingredients and pulse until it resembles wet sand.

Spread onto the prepared pan and bake for 20-25 minutes until golden brown. Stir occasionally. Cool completely.

Peel and slice the apples. Place them in a saucepan.

Add the rest of the ingredients and cook over medium heat until apples are tender and the mixture thickens. Set aside to cool.

Once everything is cooled, top the cheesecake with the cooked apples.

Add the crumble on top and, just before serving, drizzle with caramel sauce.

Slice and enjoy! Store in the refrigerator for 3-4 days, covered in plastic wrap.