Preheat your oven to 350°F (175°C). Combine crushed graham crackers and melted unsalted butter in a medium bowl. Press this mixture into the bottom of a 9-inch springform pan and bake for 8-10 minutes until lightly golden. Allow to cool.

In a large mixing bowl, beat room-temperature cream cheese until smooth. Gradually mix in sugar, sour cream, and vanilla until smooth. Add the eggs one at a time, mixing briefly until just combined. Pour over the cooled crust.

Peel, core, and dice honeycrisp apples, then toss with brown sugar and cinnamon. Spoon this mixture over the cheesecake filling.

In another bowl, combine flour, brown sugar, and unsalted butter. Mix until crumbly and sprinkle over the apple layer.

Bake the cheesecake for 50-60 minutes until edges are set and center is slightly jiggly. Turn off the oven and leave the door ajar to cool slowly for about an hour.

Drizzle with salted caramel just before serving. Chill in the refrigerator for at least 4 hours or overnight for best flavor.