Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan. Mix together graham cracker crumbs, 1/4 cup granulated sugar, and melted unsalted butter until well combined. Press evenly into the bottom of the prepared pan. Bake for 10 minutes and allow to cool.

In a large mixing bowl, beat cream cheese with an electric mixer until smooth. Gradually incorporate 2 cups of sugar. Add eggs one at a time, mixing thoroughly. Stir in vanilla and sour cream until combined. Pour over the cooled crust.

Place the springform in a larger roasting pan filled with hot water halfway up the sides. Bake for 55-65 minutes until slightly jiggly but set. Cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.

Melt butter in a skillet over medium heat. Add apples, brown sugar, cinnamon, and nutmeg. Sauté for about 8 minutes until apples are tender and caramelized. Remove from heat and cool completely.

Melt sugar in a saucepan over medium heat, stirring until it turns deep amber. Whisk in butter until fully combined, then gradually add heavy cream while whisking. Boil for 1 minute and remove from heat. Stir in sea salt and let it cool slightly.

Once chilled, pour the sautéed apples over the cheesecake and drizzle with salted caramel sauce. Slice into pieces and serve chilled.