1. Preheat oven to 325°F (163°C). Wrap a 9-inch springform pan with foil and set aside.

2. Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes. Set aside to cool.

3. In a saucepan, melt 2 tbsp butter over medium heat. Add apples, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Cook until soft and caramelized. Let cool.

4. In a large bowl, beat cream cheese until fluffy. Add granulated sugar and mix until smooth. Beat in eggs one at a time. Add vanilla extract and mix.

5. Pour half of the cheesecake batter into the crust. Layer in half of the apple mixture. Add remaining cheesecake batter on top.

6. Place pan in a larger baking dish with hot water (water bath). Bake for 60 minutes or until center is just set.

7. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Then transfer to a cooling rack.

8. Chill in the fridge overnight (at least 6 hours).

9. Before serving, top with remaining apple mixture and drizzle generously with salted caramel sauce. Add optional whipped cream or streusel topping.