Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.

In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.

Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.

In a large bowl, beat the cream cheese and sugar together until smooth.

Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream.

Pour the cheesecake batter over the cooled crust, spreading it evenly.

Bake for 50-60 minutes, or until the center is just set and the edges are lightly browned.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour.

Remove and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

In a skillet, melt butter over medium heat. Add apple slices, brown sugar, and cinnamon.

Cook for 5-7 minutes until the apples are soft and caramelized. Let cool slightly.

In a saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns a golden amber color.

Stir in butter until melted and smooth, then slowly add the heavy cream while stirring. Add a pinch of salt and cook for 1-2 minutes.

Remove from heat and let the sauce cool.

Top the chilled cheesecake with the caramelized apple slices.

Drizzle the caramel sauce generously over the apples and cheesecake.

Slice and enjoy your Creamy Apple Caramel Cheesecake!