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

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

In a large mixing bowl, beat cream cheese until smooth. Gradually add sugar and eggs, mixing well. Incorporate vanilla and sour cream until silky.

Pour the cream cheese filling over the cooled crust, smoothing it for an even surface.

Place the pan in a larger roasting pan filled with hot water and bake for 55-65 minutes until the edges are set and center jiggles slightly.

Turn off the oven, crack door open slightly, and cool cheesecake in the oven for 1 hour. Transfer to the refrigerator and chill for at least 4 hours or overnight.

Melt butter in a skillet over medium heat, add sliced apples, brown sugar, cinnamon, and nutmeg. Cook until apples soften, about 8 minutes.

In a saucepan, melt sugar over medium heat until it turns amber. Whisk in butter and cream until smooth. Add sea salt and cool slightly.

Remove cheesecake from the pan, top with apple mixture and drizzle with caramel before serving.