Now, let’s get to cooking! Each step is designed to be as straightforward as possible, making it easy for cooks of all levels to follow along.

1. Preheat your oven to 325°F. Grease a 9-inch springform pan lightly with butter.
2. In a bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form the crust. Set aside.
3. In a large mixing bowl, beat the cream cheese until smooth. Add the sour cream and 1 cup of sugar, and continue beating until combined.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Pour the cream cheese mixture over the crust in the springform pan.
6. In a separate bowl, toss the diced apples with brown sugar and cinnamon. Spread the apple mixture evenly over the cheesecake layer.
7. Bake in the preheated oven for about 55-60 minutes, or until the edges are set but the center is slightly wobbly. Remember, it will set more as it cools.
8. Remove from oven and allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.
9. Before serving, drizzle the salted caramel sauce over the top and sprinkle with sea salt flakes.

My tip? Don’t rush the cooling process. Letting it set overnight ensures that perfect, creamy texture we all love in a cheesecake.