Preheat the oven to 325°F (160°C).
Prepare the crust by combining graham cracker crumbs and melted butter.
In a large mixing bowl, beat the softened cream cheese until smooth.
Add granulated sugar and sour cream to the cream cheese, mixing well.
Add the eggs one at a time, mixing gently after each addition.
Stir in vanilla extract, ground cinnamon, and diced apples.
Pour the mixture into the crust and smooth the top.
Bake for 50 to 60 minutes, until the edges are set but the center is slightly jiggly.
Remove the cheesecake from the oven and let it cool at room temperature.
Chill the cheesecake in the refrigerator for at least 4 hours, ideally overnight.
Drizzle caramel sauce over the cheesecake before serving.
