Preheat oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, brown sugar, and pinch of salt. Press into the bottom of a springform pan and bake 8–10 minutes. Cool completely.

Beat cream cheese until smooth. Gradually add sugar and beat well. Add eggs one at a time, then vanilla and heavy cream. Mix until fully incorporated.

Pour cheesecake mixture over cooled crust. Bake at 325°F (163°C) for 45–55 minutes until center is set. Cool to room temperature.

In a skillet, melt butter and add sliced apples, lemon juice, sugar, brown sugar, cinnamon, and nutmeg. Cook until apples are tender, about 8–10 minutes. Let cool.

Prepare salted caramel: melt sugar in a saucepan until golden, add butter carefully, then whisk in heavy cream. Stir in sea salt and allow to cool.

Spread apple filling over cooled cheesecake. Drizzle with salted caramel sauce. Refrigerate at least 4 hours before serving.

Slice carefully and garnish with extra caramel drizzle or thin apple slices before serving.