Preheat convection oven to 325°F (163°C) and grease a 9-inch springform pan.

Combine graham cracker crumbs, 0.25 cup sugar, and 6 tablespoons melted butter in a bowl; press firmly into the bottom and 1 inch up the sides of the prepared pan.

Blind bake the crust for 10 minutes, then remove from heat to cool completely.

In a stand mixer fitted with a paddle attachment, cream 24 ounces cream cheese and 1 cup granulated sugar on medium speed until homogenous.

Incorporate sour cream and vanilla extract; reduce speed to low and add eggs one at a time, mixing until just incorporated to avoid aeration.

In a heavy-bottomed skillet over medium heat, melt 2 tablespoons butter; sauté diced apples with brown sugar and cinnamon for 6 minutes until tender.

Slurry the cornstarch with 1 teaspoon of water, add to the apple mixture, and cook for 60 seconds until thickened; remove from heat.

Pour the cheesecake batter over the par-baked crust and distribute the apple mixture evenly across the surface.

Bake for 65 to 75 minutes until the internal temperature reaches 150°F (65°C) or until edges are set but the center retains a slight jiggle.

Cool at room temperature for 60 minutes, then refrigerate for a minimum of 6 hours to stabilize the protein structure.

Prior to service, drizzle with 0.5 cup salted caramel sauce and sprinkle with flaky sea salt.