Preheat your oven to 325°F (160°C).
Prepare the crust by combining graham cracker crumbs and melted butter. Press this mixture into the bottom of a springform pan.
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and fluffy.
Add eggs one at a time, mixing well after each addition, followed by the vanilla extract and sour cream.
Gently fold in the diced apples and ground cinnamon.
Pour the cheesecake batter over the prepared crust in the springform pan.
Bake for approximately 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
While the cheesecake cools, warm the caramel sauce gently on the stove or in the microwave until pourable.
Once the cheesecake has cooled and is firmly set, pour the warm caramel sauce over the top, letting it drip down the edges.
Chill the cheesecake in the refrigerator for at least four hours, or preferably overnight, before serving.
