Step 1: Preheat your oven to 325°F (160°C). Mix graham cracker crumbs, sugar, melted butter, and cinnamon in a bowl. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Set aside to cool.
Step 2: In a large bowl, beat the room-temperature cream cheese and 1 cup of sugar until completely smooth. Add cornstarch and vanilla extract, mixing until combined.
Step 3: Add the eggs one at a time, beating on low speed just until incorporated. Do not overmix the batter for your caramel apple cheesecake.
Step 4: Wrap the bottom of the springform pan in double layers of foil. Pour the cheesecake batter over the crust. Place the pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan.
Step 5: Bake for 70-75 minutes or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Step 6: While the cake cools, sauté the sliced apples in 2 tablespoons of butter, brown sugar, and cinnamon over medium heat until tender (about 5-7 minutes). Let the apples cool completely.
Step 7: Refrigerate the cheesecake for at least 6 hours or overnight. Before serving, top with the cooled apples and drizzle generously with salted caramel sauce.