1. Preheat oven to 325°F (163°C). Mix graham cracker crumbs with melted butter until fully combined.

2. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8–10 minutes until golden. Let cool.

3. In a large bowl, beat the cream cheese until smooth. Add sugar and beat until incorporated.

4. Add eggs one at a time, mixing on low speed. Stir in vanilla extract.

5. Pour the cheesecake batter over the cooled crust and smooth the top.

6. Place pan in a water bath and bake for 55–65 minutes or until edges are set but center jiggles slightly.

7. Let cool at room temperature, then refrigerate for at least 4 hours or overnight.

8. In a skillet, cook sliced apples with 2 tablespoons butter, brown sugar, and cinnamon until just tender.

9. Cool the apple topping completely.

10. Top chilled cheesecake with apples, then drizzle with caramel sauce before serving.