Apple Crumble Cheesecake with Salted Caramel

Apple & Crumb Topping
1 Start by preparing the apple topping. In a medium bowl, toss the diced Granny Smith apples with melted butter, brown sugar, cinnamon, vanilla extract, salt, and flour. Set aside while you prepare the rest—don’t add any of the liquid they release to the cheesecake later.
2 Next, make the crumble topping. In a large mixing bowl, combine flour, oats, brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Add softened butter pieces and mix using your fingers, forks, or a pastry cutter until the mixture forms coarse crumbs with some larger clumps.
Graham Cracker Crust
4 For the graham cracker crust, pulse the graham crackers, walnuts, and melted butter in a food processor until it looks like wet sand.
5 Line the bottom of a 10-inch springform pan with parchment paper and lightly grease the sides of the pan.
6 Press the crust mixture evenly into the bottom and slightly up the sides using the bottom of a glass or measuring cup.
7 Bake at 350°F for 8–10 minutes, then remove. Let it cool down while making the cheesecake filling. Reduce the oven temperature to 325°F.
Cheesecake
9 To make the cheesecake, beat the cream cheese, granulated sugar, and vanilla extract using an electric hand mixer or the bowl of a stand mixer. Use medium speed and mix until smooth—avoid adding too much air.
10 Scrape the sides of the bowl, add sour cream, and mix until just combined. Add the eggs, one at a time, mixing briefly after each one.
11 Pour the cheesecake batter into your cooled crust and smooth the top with the back of a spoon. Tap the pan on the counter to release air bubbles.
12 Spoon the apple topping (without the juices) evenly over the batter, then sprinkle the crumble topping generously on top.
13 Prepare a water bath by placing the springform pan into a larger roasting pan. Pour hot water into the outer pan until it comes halfway up the springform sides. Or tightly wrap your springform pan in two layers of aluminum foil and add water the same way.
14 Bake the cheesecake for 3 hours to 3 hours 20 minutes. When you gently nudge the pan, the cheesecake should jiggle just slightly in the center (about a 2-4 inch circle in the middle) and 1-2 inches of the sides set. If the topping starts browning too quickly, tent with foil.
15 Turn off the oven, crack the oven door with a wooden spoon, and let the cheesecake cool inside for 30-60 minutes. Transfer to a wire rack, run a sharp knife around the edges, and cool completely.Cover with a layer of plastic wrap and refrigerate overnight.
16 Before serving, drizzle caramel sauce over the top. Store leftovers in an airtight container in the fridge.