Maple Caramel Apple Cheesecake for 8

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Combine graham cracker crumbs, melted butter, brown sugar, and cinnamon in a bowl until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes, then remove and let cool while you prepare the filling.
5. Beat the softened cream cheese and granulated sugar on medium speed until completely smooth and aerated.
6. Mix in the maple syrup, sour cream, vanilla extract, and flour until combined.
7. Add eggs one at a time, beating on low speed just until incorporated to avoid adding too much air.
8. Pour the filling into the prepared crust. Wrap the outside of the springform pan with heavy-duty aluminum foil and place it in a roasting pan filled with hot water (bain-marie).
9. Bake for 65-75 minutes until the edges are set but the center still has a slight jiggle. Remove from the water bath and cool completely before refrigerating for at least 6 hours.
10. Sauté diced apples with butter, maple syrup, brown sugar, and cinnamon over medium heat until tender. Stir in the cornstarch slurry and simmer until the glaze thickens.
11. Prepare the caramel by heating granulated sugar in a saucepan until melted and golden. Stir in cubed butter and heavy cream carefully, then finish with flaky sea salt.
12. Top the chilled cheesecake with the warm caramelized apples and drizzle with salted caramel.