1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan lightly with butter.
2. In a medium bowl, combine graham cracker crumbs, melted butter, and 3 tablespoons of sugar. Press the mixture firmly into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add 1 cup of sugar and vanilla extract, mixing until well combined.
4. Add the eggs one at a time, beating well after each addition. Pour half of the cream cheese mixture over the crust.
5. In a separate bowl, toss the diced apples with brown sugar and cinnamon. Spread the apple mixture evenly over the cheesecake layer in the pan.
6. Pour the remaining cream cheese mixture over the apples, smoothing the top with a spatula.
7. Bake for 50-60 minutes, or until the center is set and the edges are lightly golden. Allow the cheesecake to cool to room temperature.
8. Once cooled, drizzle with salted caramel sauce and sprinkle with sea salt. Refrigerate for at least 4 hours before serving.

As I pour the caramel over the cheesecake, I can’t help but recall Mama Lou’s gentle hands guiding me through my first attempt at making caramel. Her patience and warmth are infused in every drizzle, making this dessert truly special.