Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until it resembles wet sand. Press into the bottom of the pan.

In a large bowl, beat softened cream cheese until smooth. Gradually add 1 cup sugar and vanilla, mixing well. Add eggs one at a time, mixing thoroughly after each addition.

Pour half of the cheesecake batter over the crust. Layer half of the sliced apples, drizzle with half of the caramel sauce, and sprinkle with cinnamon and nutmeg. Pour the remaining batter over the apples, add the rest of the apple slices, and drizzle with remaining caramel.

Bake for 60-70 minutes until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Refrigerate for at least 4 hours or overnight.

Remove from the springform pan, drizzle with additional caramel sauce, slice, and serve.