Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan generously with butter.

Combine graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted unsalted butter in a mixing bowl until resembling wet sand. Press into the bottom of the springform pan and bake for 10 minutes.

Beat 24 ounces of softened cream cheese until smooth, gradually add 1 cup granulated sugar, incorporate eggs one at a time, mix in 1 teaspoon of vanilla extract and 1/2 cup sour cream until fully combined.

Pour the cream cheese filling over the cooled crust and smooth the top evenly.

Create a water bath by placing the springform pan inside a larger pan and pouring hot water halfway up the sides. Bake for 55-65 minutes until edges are set.

Once baking is complete, turn off the oven and crack the door. Cool cheesecake in the oven for about 1 hour.

Refrigerate the cheesecake for at least 4 hours or overnight.

Melt 2 tablespoons of unsalted butter in a skillet, sauté 3 diced apples with 2 tablespoons brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg until tender, about 8 minutes.

In a saucepan, melt 1 cup granulated sugar, add 6 tablespoons cubed unsalted butter, then stir in 1/2 cup heavy cream and 1 teaspoon sea salt, whisking until smooth.

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