Melt 1 cup of granulated sugar in a saucepan over medium heat, stirring until golden brown, about 10 minutes. Remove from heat and whisk in 6 tablespoons unsalted butter, ½ cup heavy cream, ½ teaspoon salt, and 1 teaspoon vanilla extract. Set aside to cool.

Preheat oven to 350°F (175°C). Blend 1.5 cups graham crackers, ⅓ cup sugar, ½ teaspoon cinnamon, and 6 tablespoons melted butter in a processor; press into a 9-inch springform pan and bake for 10 minutes. Cool.

Beat 24 ounces softened cream cheese in a bowl until smooth, about 2 minutes. Gradually mix in 1 cup granulated sugar and 2 tablespoons cornstarch. Add 1 cup sour cream and 1 teaspoon vanilla extract, mixing until smooth. Mix in 3 large eggs, one at a time.

Pour the creamy mixture over the crust; smooth the top. Place the springform in a larger baking dish with hot water. Bake at 350°F (175°C) for 1 hour until edges set. Cool inside for 1 hour with the oven door ajar.

Allow to cool to room temperature, cover with plastic wrap, and refrigerate for at least 8 hours.

Cook 3 cups diced apples with ½ cup brown sugar, 1 teaspoon cinnamon, and a splash of water over medium heat for 8-10 minutes until apples are tender. Stir in ½ cup salted caramel and cool.

Mix ¼ cup cold unsalted butter, ½ cup brown sugar, ⅓ cup flour, and a pinch of salt in a bowl until crumbly. Spread on a baking sheet and bake at 350°F (175°C) for 10-15 minutes until golden. Cool and break into chunks.

Beat 4 tablespoons softened unsalted butter, 4 ounces cream cheese, 1 cup powdered sugar, and ½ teaspoon cinnamon in a mixing bowl until fluffy, about 3-5 minutes.

Pour remaining salted caramel over the cheesecake, layer apple topping evenly, sprinkle with streusel topping, and pipe the frosting around the edges before serving chilled.