Preheat your oven to 325°F (163°C).

In a bowl, mix together the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until combined.

Press this mixture firmly into the bottom of a 9-inch springform pan.

Bake the crust for 10 minutes, then take it out and let it cool.

In a large bowl, combine the sliced apples, brown sugar, cinnamon, and flour. Toss to coat the apples evenly.

Spread the coated apples evenly over the cooled crust.

In another large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth.

Add the eggs one at a time, mixing well after each addition.

Mix in the vanilla extract and sour cream until everything is fully combined.

Pour the cheesecake mixture over the apple layer in the pan.

Bake the cheesecake for 60-70 minutes, or until the center is almost set.

Once done, remove it from the oven and let it cool completely, then refrigerate for at least 4 hours.

To make the salted caramel sauce, heat 1 cup of sugar in a saucepan over medium heat until it melts and turns amber in color.

Add 6 tablespoons of butter and stir until it melts.

Slowly pour in 1/2 cup heavy cream while stirring until mixed well.

Remove from heat and stir in 1 teaspoon of sea salt.

Drizzle the salted caramel sauce over the chilled cheesecake before serving.