Make the Salted Caramel Sauce: In a medium saucepan, heat granulated sugar over medium heat, stirring until melted and golden amber, about 5–7 minutes. Add butter until melted. Whisk in heavy cream, salt, and vanilla. Cool to room temperature.

Prepare the Crust: Preheat your oven to 350°F (175°C). Blend cinnamon graham crackers, melted butter, and granulated sugar until crumbly. Press into a 9-inch springform pan. Bake for 10 minutes until set and slightly golden. Cool completely.

Prepare the Cream Cheese Mixture: Beat room-temperature cream cheese until smooth. Gradually add granulated sugar and cornstarch. Add sour cream and spices until creamy. Incorporate eggs and egg yolks one at a time.

Bake the Cheesecake: Pour cream cheese mixture over cooled crust. Create a water bath by placing the pan in a larger baking dish filled with hot water halfway up the sides. Bake for 1 hour until edges are set but the center is slightly wobbly.

Cool the Cheesecake: Remove from water bath and cool on a wire rack for 1 hour. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

Make the Apple Pie Topping: In a skillet, cook apples with some salted caramel sauce and spices over medium heat for 5–7 minutes until tender. Cool the mixture.

Prepare the Streusel Topping: Blend softened butter, brown sugar, all-purpose flour, and salt until crumbly. Spread on a baking sheet and bake at 350°F (175°C) for about 15 minutes or until golden brown. Cool before using.

Assemble the Cheesecake: Once chilled, pour remaining salted caramel sauce over top. Arrange apple topping evenly, sprinkle with streusel, and pipe cream cheese frosting around the edges.