• Preheat the oven to 325 and spray and line an 8x8 baking pan with cooking spray and parchment paper.

Make the crust

• Place graham crackers in a food processor and blend until no chunks are left. Add sugar, cinnamon and nutmeg and pulse to mix. And melted butter and pulse until combined.
• Pour into the bottom of your baking pan and press down to create a firm and even crust layer. Bake for 10 minutes.

Apple Crumble

• Mix diced apples in a small bowl with sugar, cinnamon and nutmeg. Set aside until ready to top cheesecake.
• In a medium bowl mix together flour, brown sugar, cinnamon and salt. Add melted butter and stir until it resembles wet sand. Set aside.

Cheesecake

• Place cream cheese and sugar in a mixing bowl and beat them together on medium/low. You can use a stand or hand mixer. Add vanilla and sour cream and beat in. Make sure it is completely smooth. Add eggs one at a time, mixing by hand so that they do not get over mixed. 
• Carefully pour the cream cheese mixture over the warm graham cracker crust. Spread until you have an even layer. 
• Using your hands sprinkle the diced apples on top of the cheesecake. Do not add the extra liquid from the apples. Then top with crumb topping.
• Bake for 30-35 minutes, or until there is a slight jiggle in the center of the cheesecake. When done baking, turn off the oven, open the oven door and allow the cheesecake to cool in the oven for about 30 minutes. Remove from the oven and set on the counter to get to room temperature.
• When completely cooled, cover the cheesecake and place in the fridge for at least 4 hours to set up. When ready to serve, drizzle cheesecake with salted caramel sauce and cut into squares for serving.