Preheat your oven to 325°F (163°C).

Crush the graham crackers into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.

Mix the crushed graham crackers with the melted butter until fully combined.

Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.

Bake for 10 minutes, then remove from the oven and set aside to cool slightly while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese, sour cream, and granulated sugar using a hand or stand mixer. Mix for 2 to 3 minutes, until smooth and creamy.

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

Mix in the vanilla extract until fully incorporated.

Pour the cheesecake filling over the cooled graham cracker crust and spread it evenly.

In a medium bowl, toss the diced Honeycrisp apples with the brown sugar and cinnamon until the apples are fully coated.

Evenly sprinkle the apple mixture over the cheesecake filling.

In a small bowl, mix together the melted butter, flour, brown sugar, and cinnamon until it forms a crumbly texture.

Sprinkle the crumble topping evenly over the apples.

Bake the cheesecake in the preheated oven at 325°F (163°C) for 60 to 70 minutes. The center should be slightly wobbly but set.

Once baked, turn off the oven, crack the door open slightly, and allow the cheesecake to sit in the warm oven for 1 hour.

After an hour, remove the cheesecake from the oven and allow it to cool at room temperature for another hour.

Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set.

Just before serving, drizzle the top of the cheesecake with salted caramel.