Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing the bottom and sides.

In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until moistened. Press mixture into the bottom of the pan. Bake for 10 minutes and let cool.

In a bowl, beat cream cheese until smooth. Add granulated sugar, then incorporate eggs one at a time, followed by vanilla extract and sour cream. Pour mixture over cooled crust.

Place springform pan in a larger roasting pan filled with hot water halfway up the sides. Bake for 55-65 minutes until the center is slightly jiggly.

Turn off oven and crack the door, allowing cheesecake to cool for 1 hour. Chill in the refrigerator for at least 4 hours or overnight.

In a skillet, melt unsalted butter. Add chopped apples, brown sugar, cinnamon, and nutmeg. Sauté for 8 minutes until tender and caramelized. Let cool.

In a saucepan, melt granulated sugar over medium heat until amber. Add unsalted butter, whisk until melted, then add heavy cream and stir in sea salt. Let cool slightly.

Remove cheesecake from the pan, top with sautéed apples, and drizzle with the caramel sauce before serving.