Preheat your oven to 325°F (163°C).

In a medium bowl, mix the graham cracker crumbs, ¼ cup granulated sugar, melted butter, and optional cinnamon until everything is well combined.

Press this mixture into the bottom of a springform pan to create an even crust. Bake for 10 minutes and let it cool while you prepare the filling.

In a large bowl, beat 3 packages of cream cheese and 1 cup of granulated sugar on medium speed until smooth and creamy, about 2 minutes.

Add the eggs, one at a time, mixing gently until incorporated. Stir in the vanilla extract and sour cream until just combined.

Pour the cheesecake filling over the cooled crust.

Bake in your preheated oven for 50–60 minutes. The center should be set but slightly jiggly.

Turn off the oven and leave the cheesecake in the oven for about 30 minutes with the door slightly ajar.

Cool completely at room temperature, then chill in the refrigerator for at least 4 hours or overnight.

In a skillet over medium heat, sauté the chopped apples with 2 tbsp of butter, ¼ cup brown sugar, ½ tsp cinnamon, and a pinch of nutmeg until tender, about 5-7 minutes.

Mix the cornstarch and water to create a slurry, add it to the apples, and cook until thickened, about 2-3 minutes. Let it cool.

In a saucepan, melt 1 cup of granulated sugar over medium heat without stirring—just swirl the pan occasionally.

Once amber and golden, add 6 tbsp of butter and whisk until combined.

Gradually whisk in ½ cup of heavy cream until smooth. Stir in the sea salt and cool slightly.

Once the cheesecake is chilled, spoon the cooled apple topping over it and drizzle with the homemade salted caramel.

Slice, serve, and watch your friends and family beam with delight!