Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.

Combine graham cracker crumbs, melted butter, and salt in a mixing bowl. Press into the bottom of the prepared pan and bake for 8-10 minutes until golden.

Blend softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Fold in vanilla extract and sour cream.

Chop apples and add to cheesecake mixture with cinnamon. Fold until evenly distributed.

Pour filling over the crust, drizzle with caramel sauce, and swirl with a knife.

Bake for 30-35 minutes until set with a slight jiggle in the center. Cool at room temperature and then refrigerate for at least 2 hours.

Slice into squares using the parchment overhang and serve chilled.