1. Preheat oven to 350°F (175°C). Line the bottom of a springform pan with parchment and grease the sides.

2. Combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press into pan base and bake for 8 minutes. Let cool.

3. Reduce oven to 325°F (160°C). In a mixing bowl, beat cream cheese and ¾ cup sugar until smooth.

4. Add eggs one at a time, mixing gently. Stir in vanilla. Pour filling over cooled crust.

5. Wrap springform pan in foil and place in a larger pan with hot water (water bath).

6. Bake for 55–65 minutes. Center should jiggle slightly. Turn oven off and let cake sit inside for 1 hour.

7. Meanwhile, in a saucepan, cook apples with brown sugar, cinnamon, nutmeg, and lemon juice until tender. Set aside.

8. In another saucepan, simmer ½ cup brown sugar and cream for 5 minutes. Stir in butter and salt until smooth.

9. Once cheesecake is cooled and chilled (at least 4 hours), top with apple mixture. Drizzle caramel sauce generously over top.

10. Serve chilled. Store leftovers in fridge for up to 5 days or freeze individual slices wrapped tightly.