Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 8-10 minutes or until golden brown. Remove from oven and let cool.

Make the filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add sour cream, vanilla extract, and brown sugar, mixing until well combined. Add the eggs one at a time, beating well after each addition.

Prepare the apple mixture

In a separate bowl, toss the chopped apples with ground cinnamon. Fold the apple mixture into the cheesecake batter until evenly distributed.

Combine and bake

Pour the cheesecake filling over the cooled crust in the springform pan. Drizzle caramel sauce on top. Bake for 50-60 minutes or until the center is set and a slight jiggle remains. Remove from the oven and let cool at room temperature.

Chill and serve

Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight. Before serving, drizzle additional caramel sauce on top and sprinkle with chopped pecans if desired.