Preheat your oven to 350°F (175°C) and gather a 9-inch springform pan. In a mixing bowl, combine crushed graham crackers, melted unsalted butter, and sugar until well-mixed. Press this mixture firmly into the bottom of the pan, ensuring an even layer. Bake for 10 minutes until golden, then let it cool completely.

In a large bowl, use an electric mixer to beat softened cream cheese until smooth and creamy, about 2-3 minutes. Gradually add granulated sugar and continue mixing until fully incorporated. Next, blend in sour cream and vanilla extract for added richness.

Once your cheesecake mixture is smooth, fold in diced apples. Gently incorporate the apples into the filling so they're well-distributed.

Pour the cheesecake filling over the cooled crust evenly, then smooth the top with a spatula. Place the springform pan in the preheated oven and bake for 45-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool for about an hour.

Transfer the cheesecake to the fridge and chill it for at least 4 hours, or overnight if possible.

Once chilled and set, gently release the sides of the springform pan. Drizzle your favorite caramel sauce generously over the top of the cheesecake and sprinkle with sea salt.

Slice the caramel apple cheesecake into generous wedges and serve chilled.