Heat 1 cup of granulated sugar in a medium saucepan over medium heat until melted and amber, about 5-7 minutes.

Whisk in 6 tablespoons of unsalted butter, ½ cup of heavy cream, and a pinch of salt. Allow to cool.

Preheat oven to 350°F (175°C). Pulse 1 ½ cups of graham crackers in a food processor until fine crumbs.

Mix with 6 tablespoons melted butter, ¼ cup granulated sugar, and 1 teaspoon ground cinnamon. Press into a 9-inch springform pan.

Bake for 10 minutes until golden, then cool.

In a bowl, beat 24 ounces softened cream cheese with 1 cup granulated sugar and 2 tablespoons cornstarch until smooth, about 3-4 minutes.

Add 1 cup sour cream, 1 teaspoon vanilla, and 1 teaspoon cinnamon; mix until combined.

Incorporate 3 eggs one at a time, mixing to avoid overmixing.

Pour batter over the cooled crust. Place in a larger dish with hot water.

Bake at 350°F (175°C) for 60 minutes or until edges set and center jiggles slightly. Turn off oven and cool inside for 1 hour.

In a skillet, cook 3 cups diced apples with ¼ cup brown sugar, 1 teaspoon ground cinnamon, and a pinch of nutmeg for 8-10 minutes until tender.

Stir in ¼ cup salted caramel sauce and allow to cool.

Mix ¾ cup all-purpose flour, ½ cup brown sugar, and a pinch of salt.

Add 6 tablespoons cold, diced unsalted butter and mix until crumbly. Bake at 350°F (175°C) for 15 minutes.

Beat 4 tablespoons room temperature unsalted butter and 4 ounces softened cream cheese until fluffy, about 2-3 minutes.

Gradually add 2 cups powdered sugar and 1 teaspoon cinnamon, mixing until smooth.

Drizzle cheesecake with reserved salted caramel sauce and spoon apple topping over it.

Sprinkle cooled streusel topping and pipe or spread cream cheese frosting around edges. Serve chilled.