Preheat your oven to 325°F (163°C).

In a bowl, combine the graham cracker crumbs, sugar, and melted unsalted butter to form a crumbly mixture. Press into the bottom of a 9-inch springform pan.

Bake the crust for about 10 minutes, then let cool completely.

In a large bowl, mix the sliced apples, brown sugar, cinnamon, and flour until well coated.

Spread the apple mixture over the cooled crust.

In another bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Then add vanilla extract and sour cream, and mix until fully incorporated.

Pour the cheesecake filling over the apple layer in the springform pan.

Bake the cheesecake for approximately 60-70 minutes, checking that the center is almost set.

Cool completely after baking, then refrigerate for at least 4 hours or overnight.

Prepare the salted caramel sauce while the cheesecake chills by melting sugar until amber-colored, then adding butter, cream, and sea salt. Mix and let cool slightly.

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