1. Prepare the crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture evenly into the bottom of a 9-inch springform pan. Set aside.

2. Make the apple filling: In a saucepan over medium heat, melt butter. Add diced apples, brown sugar, cinnamon, and lemon juice. Cook until apples are tender, about 8 minutes. Allow to cool slightly.

3. Make the cheesecake filling: In a large bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well between each addition. Stir in vanilla extract and sour cream.

4. Assemble: Pour half of the cheesecake mixture over the crust, then layer with half of the apple filling. Repeat with the remaining cheesecake mixture and apple filling.

5. Bake at 325F (163C) for 60 minutes. Turn off the oven and let the cheesecake sit inside for an additional hour. Remove from oven and cool completely.

6. Make the caramel sauce: In a small saucepan, melt sugar over medium heat, stirring occasionally. Once sugar is melted and amber in color, add heavy cream and butter. Stir until smooth. Allow to cool slightly.

7. Chill the cheesecake overnight. Drizzle with caramel sauce before serving.

Prep Time: 30 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 30 minutes plus chilling
Servings: 12 servings