Preheat your oven to 325 degrees Fahrenheit.
Combine crushed graham crackers with melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a nine-inch springform pan.
Bake the crust for 10 minutes, then set it aside to cool completely.
In a saucepan over medium heat, cook peeled and sliced apples with cinnamon and a tablespoon of sugar until tender and moisture is reduced.
Beat the room temperature cream cheese and 1 cup of sugar together using a stand mixer on medium speed.
Add the eggs one at a time, ensuring each is fully incorporated.
Fold in vanilla extract and heavy cream until the batter is smooth.
Layer the cooked apples over the crust, pour the cheesecake batter on top, and bake until set.
Allow the cheesecake to cool completely and chill for several hours before drizzling with caramel sauce.