Preheat your oven to 350°F (175°C).

Combine graham cracker crumbs, melted unsalted butter, sugar, and ground cinnamon until thoroughly mixed. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until golden brown. Cool completely.

Beat together softened cream cheese and granulated sugar until smooth. Gradually mix in sour cream, then add the eggs one at a time. Stir in vanilla extract and salt.

Spread the cheesecake filling evenly over the cooled crust. Wrap the bottom of the pan with aluminum foil, place in a larger pan filled with hot water, and bake for 55-70 minutes until the edges are set.

Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Transfer to a wire rack to cool completely, then refrigerate for at least 4 hours or overnight.

In a skillet, combine diced Granny Smith apples, sugar, butter, heavy cream, cinnamon, nutmeg, and a pinch of salt. Cook for 5-7 minutes until tender. Cool slightly before topping the cheesecake.

Remove the cheesecake from the pan, spoon the caramel apple topping over it, and drizzle with additional caramel sauce before serving.