Preheat your oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper for easy removal.

In a mixing bowl, combine crushed graham crackers, melted butter, and sugar until well-moistened. Press into the bottom of the dish and bake for 10 minutes until lightly golden.

In a large bowl, beat together cream cheese, granulated sugar, vanilla extract, and egg until smooth and creamy, about 2-3 minutes.

Toss diced apples in a skillet over medium heat with caramel sauce, cinnamon, and sugar. Cook for about 5 minutes until apples soften.

Pour cheesecake mixture over the baked crust. Spoon caramel apple mixture on top, spreading it lightly. Swirl with a knife.

Bake for 25-30 minutes until cheesecake is set but still slightly jiggly in the center.

Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set before slicing.