Start by preparing the apple filling. Slice the apples and combine them with the salted butter in a sauté pan over medium heat. Add in the apple cider and brown sugar, along with the cinnamon, nutmeg, ground cloves, allspice, lemon juice, cornstarch, and water. Cook until the apples are tender, which usually takes about 10 minutes, then allow the filling to cool.

Preheat your oven to 350°F. In a mixing bowl, combine the cinnamon graham cracker crumbs with the melted salted butter. Mix well until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to create a solid crust. Bake it for 10 minutes, then remove it from the oven and set it aside to cool slightly.

For the cheesecake batter, use an electric mixer to beat the softened cream cheese until smooth. Gradually add in the granulated sugar, then incorporate the eggs one at a time, ensuring each one is fully mixed in before adding the next. Once combined, mix in the vanilla extract, sour cream, cornstarch, cinnamon, nutmeg, and ground cloves until the batter is homogenous and creamy.

Pour half of the cheesecake batter into the prepared crust, then layer the cooled apple filling evenly over it. Carefully spread the remaining cheesecake batter on top of the apples, making sure it covers them completely.

Prepare a water bath for baking this cheesecake. Place the springform pan into a larger baking dish filled with water. This helps maintain even moisture while baking. Bake the cheesecake for 1 hour and 30 minutes to 1 hour and 50 minutes. You’ll know it’s done when the edges look set and the center slightly jiggles. Once baked, let it cool in the oven with the door ajar for about an hour, then refrigerate for at least six hours before serving.

While the cheesecake cools, prepare the crumble topping. In a mixing bowl, combine the all-purpose flour, old-fashioned rolled oats, brown sugar, and cinnamon. Add the cold, cubed salted butter, mixing until crumbly. Spread this mixture onto a baking sheet and bake for about 12-20 minutes until golden and crunchy. Let it cool.

For the salted caramel sauce, combine the granulated sugar and cubed butter in a small saucepan over medium heat. Stir until melted and the sugar is dissolved. Slowly add the heavy cream while stirring, allowing it to bubble before reducing the heat. Once it reaches a smooth consistency, remove it from the heat and let cool slightly.

To repeat the filling process for the apple topping, slice more apples as before, cooking them with salted butter, apple cider, brown sugar, and spices until tender. Let them cool before assembling.

When ready to serve, top the chilled cheesecake with the apple pie topping, followed by the crumble topping. Finally, drizzle the cooled salted caramel sauce on top, adding a pinch of flaky sea salt for an extra touch.