Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.

In a mixing bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.

In a separate bowl, beat the softened cream cheese, 1 cup granulated sugar, and vanilla extract until smooth and creamy.

Add the eggs, one at a time, mixing well after each addition until fully incorporated.

Pour the cheesecake filling over the crust in the springform pan, spreading it evenly.

Place the pan in a larger baking dish, and carefully pour hot water into the larger dish, surrounding the springform pan to create a water bath.

Bake the cheesecake in the preheated oven for about 1 hour or until the edges are set, but the center is slightly jiggly.

Turn off the oven and leave the cheesecake inside for an additional 1 hour to prevent cracks from forming.

Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.

Once the cheesecake is thoroughly chilled, drizzle the caramel sauce over the top.

Arrange the thinly sliced apples in a decorative pattern on top of the caramel.