1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with butter or non-stick spray.
2. In a medium bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes and let it cool.
3. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 3 minutes. Add vanilla extract and eggs, one at a time, beating well after each addition.
4. Pour the cream cheese mixture over the cooled crust and smooth the top with a spatula.
5. In a saucepan over medium heat, combine apple slices, maple syrup, and caramel sauce. Cook until the apples are tender and the sauce is thickened, about 10 minutes. Spread the apple mixture evenly over the cheesecake layer.
6. For the crumble, combine flour, brown sugar, cinnamon, and salt in a bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Sprinkle the crumble evenly over the apple layer.
7. Bake the cheesecake in the preheated oven for 45-50 minutes, or until the crumble is golden brown and the center is set. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
8. Run a knife around the edges before releasing the springform and serve chilled.

One tip I picked up from my mom: always use room temperature cream cheese for a smoother filling and avoid overbeating the mixture to prevent cracks.