Preheat the oven to 350°F. Begin by crushing the graham crackers until they resemble fine crumbs.

In a mixing bowl, combine the crushed graham crackers with brown sugar, cinnamon, and melted butter. Mix until everything is well incorporated and press this mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.

Bake the crust for about 10 minutes and then allow it to cool.

Reduce the oven temperature to 325°F. In a mixing bowl, combine the sliced apples with brown sugar and cinnamon. Stir gently to ensure the apples are evenly coated and set aside.

For the crumble topping, mix the flour, brown sugar, and salt in a bowl. Add softened butter and work it in with your fingers or a fork until the mixture resembles coarse crumbs.

Wrap the outside of the springform pan in foil to prevent water from seeping in during the baking process.

In a new bowl, beat the softened cream cheese and brown sugar together until smooth and creamy.

Gradually mix in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.

Mix in the vanilla extract, kosher salt, and heavy cream until fully combined and smooth.

Pour the cheesecake batter over the cooled crust in the springform pan, then layer the apple mixture evenly over the cheesecake.

Top with the crumble mixture, sprinkling it generously over the apples.

Place the springform pan in a roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform.

Bake for 1 hour and 30 minutes to 1 hour and 40 minutes.

Once baked, turn off the oven and prop the door open slightly to let the cheesecake cool for an hour.

Carefully remove it from the water bath and unwrap the foil. Let it cool on the counter for another hour, then transfer to the refrigerator for at least 4 hours or overnight to chill completely.

When ready to serve, drizzle slices with salted caramel for an extra touch of flavor, if desired.