Step 1: Prepare Salted Caramel Sauce - In a medium saucepan, heat 1 cup of granulated sugar over medium heat, stirring constantly until it melts and turns a golden amber color, about 8-10 minutes. Once melted, carefully whisk in 6 tablespoons of unsalted butter, followed by 1/2 cup of heavy cream, 1 teaspoon of salt, and 1 teaspoon of vanilla extract. Remove from heat and let it cool slightly.

Step 2: Make Graham Cracker Crust - Preheat your oven to 350°F (175°C). In a food processor, pulse 1 ½ cups of graham crackers with 1/4 cup of melted butter and 1/4 cup of sugar. Blend until the mixture resembles wet sand. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes until lightly browned, then set aside to cool.

Step 3: Prepare Cheesecake Filling - In a large mixing bowl, beat 24 ounces of softened cream cheese and 1 cup of granulated sugar until smooth and creamy, about 3-4 minutes. Gradually add 1/2 cup of sour cream, 2 eggs, and your choice of spices (1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice) to the mixture, mixing just until combined; avoid overmixing to prevent cracks.

Step 4: Bake in Water Bath - Prepare a water bath by placing the springform pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cheesecake pan. Bake your apple pie cheesecake at 325°F (163°C) for 60 minutes until the edges set but the center slightly jiggles. Turn off the oven and let it cool in the oven for an additional hour to help prevent cracking.

Step 5: Make Apple Pie Filling - While the cheesecake cools, sauté 4 cups of peeled and diced apples in a skillet with 1/4 cup of brown sugar, 1 teaspoon of cinnamon, and a pinch of salt over medium heat. Cook for 5-7 minutes until the apples are tender but still hold their shape. Allow this mixture to cool while the cheesecake finishes.

Step 6: Prepare Crumb Topping - In a mixing bowl, combine 1/2 cup of cold butter, 1/2 cup of brown sugar, 1 cup of all-purpose flour, and a pinch of salt to create the crumb topping. Use a fork or your fingers to blend until crumbly. Spread the mixture evenly on a baking sheet and bake for 15-20 minutes at 350°F (175°C) until golden brown, then cool.

Step 7: Assemble Cheesecake - Once the cheesecake has cooled completely, remove it from the springform pan. Drizzle a generous amount of the salted caramel sauce over the top, followed by the cooked apple pie filling. Sprinkle the cooled crumb topping on top, ensuring even coverage. Optionally, add dollops of whipped cream or cream cheese frosting around the edges for extra indulgence.

Step 8: Chill and Serve - Refrigerate the assembled apple pie cheesecake for at least 4 hours, or overnight if possible, to allow flavors to meld and the texture to set beautifully. When ready to serve, slice it up, drizzle additional salted caramel if desired, and enjoy the mixture of creamy cheesecake and spiced apple pie!