Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers with melted unsalted butter until mixed well. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for about 8–10 minutes until lightly golden. Set aside to cool completely.

In a large mixing bowl, beat together cream cheese, sour cream, granulated sugar, and vanilla extract using an electric mixer until smooth, about 3–5 minutes. Add eggs one at a time, mixing on low speed. Pour over the cooled crust.

Toss chopped Honeycrisp apples with brown sugar and cinnamon until well coated. Spoon the apple mixture evenly over the cheesecake filling.

In another bowl, mix together flour, brown sugar, melted butter, and cinnamon until crumbly. Sprinkle generously over the apple layer.

Bake at 350°F (175°C) for 45–50 minutes until edges are set. Let cool in the oven for an hour, then remove from the springform pan.

Drizzle with warmed salted caramel before serving. Chill in the refrigerator for at least 4 hours before enjoying.