• Preheat your oven to 350° Fahrenheit and grease a 9” springform pan with non-stick spray and set aside.
• Start by pulsing graham crackers in a food processor until you get about 1 ½ cups crumbs. *Alternatively, you can purchase graham cracker crumbs.

  Add in melted butter and salt, then pulse to combine. *If you don't have a food processor, use a fork to combine the crumbs, melted butter, and salt in a bowl.
• Pour the crust mixture into the bottom of the prepared springform pan. Using your clean hands or a spatula, press crumbs down to form the crust. Be sure to take some up the sides of the pan as well.
• Place pan in the preheated oven and bake for 10 minutes. Remove pan from the oven and transfer to a cooling rack.

Cheesecake Filling

• Place room temperature cream cheese into the bowl of a stand mixer equipped with a paddle attachment. *Alternatively, you can use a large mixing bowl and an electric hand mixer.

  Beat on high speed for at least 5 minutes, until mixture is very light and fluffy, with no visible lumps. *See Notes
• Add sugar and flour to the bowl and mix on low speed for 1 minute. Add the caramel sauce and mix on low speed, just until caramel is incorporated. *Do not over mix.
• With the mixer running on low speed, add vanilla extract and heavy whipping cream; mix for 1-2 minutes. Use a silicone spatula to scrape down the sides and bottom of the bowl.
• Add each egg one at a time. Allow the yolk of each egg to incorporate completely before adding the next. *See Notes
• Use a silicone mixing spatula/spoon to gently fold in the chopped apples.
• Pour the filling into the prepared crust.

  Prepare the crumble by adding all ingredients into a medium-sized bowl. Stir well to combine, then sprinkle crumble evenly all over the top of the cheesecake.

  (NOTE: you can double the crumble ingredients if you want to add even more crumble to the top)
• Bake at 350°F. for 15 minutes, then reduce the oven heat to 200° F.

  Continue baking for an additional 55 minutes to 1 hour, or until the edges are set but the center still jiggles slightly.
• Turn off the oven and leave the cheesecake inside. Crack the oven door open and allow the cheesecake to sit for about 15 minutes. *See Notes.

  After 15 minutes, remove it from the oven and transfer to a wire cooling rack to cool to room temperature.
• Refrigerate for at least 4 hours, or until completely set.
• Once the cheesecake is set, top with caramel sauce, serve, and enjoy!