Caramel Apple Cheesecake

I have been making this recipe for years, and it is always a hit at every get together. I have coveted it for all this time, but decided after numerous requests, that I will finally share it with you guys. The recipe calls for it being made in cheesecake pans, but I have also made this as mini cheesecakes in the baby baking cups/mini muffin pans (see photo) and they turn out fantastic (which is great for a party).

Ingredients:
2 1/2 cups graham cracker crumbs
1 1/4 cup melted butter
1 1/2 cup + 1/8 cup granulated sugar
1 1/2 lb softened cream cheese
1/2 cup heavy whipping cream
3/4 lb caramel cubes
1 1/4 tsp pure vanilla bean paste
4 eggs
1 cup sour cream
4 cups apples peeled, cored, and medium diced (Granny Smith or Honeycrisp are my favorites to use)
3/4 tsp cinnamon
Caramel Sauce

Preheat the oven to 325*
Combine the graham cracker crumbs, butter, and 1/4 cup sugar, cutting together until the crumbs are soft and hold their shape.
Press into the bottom of 2 8" springform cheesecake pans
Combine the cream cheese and 1 1/4 cups sugar in a bowl and beat at medium speed until the sugar is dissolved and the cheese is fluffy.
Mix the heavy cream and caramel pieces together over a warm water bath. Stir frequently until the caramel has melted completely. Remove from the heat and cool.
Mix the sour cream, eggs and vanilla with a whisk until the are completely combined.
Slowly add to the cream cheese and mix until it is smooth and combined.
Add the melted caramel, mixing until it is completely absorbed by the cheese mixture.
Mix together the apples, cinnamon, and 1/8 cup sugar, coating the apples completely.
Pour the apples into the cheese mixture, stirring until mixed in thoroughly.
Pour the mixture into the two cake pans with the crust until the pans are 2/3 full.
Place the cakes on a sheet pan, and pour some water on the pan so that it is 1/8 of the way full.
Bake for 1 1/2 hours or until the cheesecake puffs in the center and the top is a light golden brown.
Cool completely and then remove from the pans, placing on a serving platter.
Chill in the fridge until ready to serve (I usually chill overnight)
Serve with a drizzle of caramel sauce on top.