In a medium bowl combine the graham cracker crumbs, brown sugar, and salt with a fork, until no brown sugar lumps are left.
Drizzle in the melted butter and stir until evenly moistened. Pour the crust into a deep 9 inch pie pan and press evenly onto the bottom and up the sides of the pan.
Preheat the oven to 350 F. In a large bowl (or with a stand mixer fitted with the paddle attachment), on low-medium speed, beat together the softened cream cheese, granulated sugar and brown sugar until smooth and lump-free.
Add the eggs and vanilla and continue beating on low-medium speed until smooth and creamy. Pour the batter into the prepared crust and smooth the top.
Bake for 25-30 minutes until the centre is still slightly jiggly.
Cool the cheesecake completely on a wire rack. Cover with plastic wrap and transfer to the refrigerator to chill for at least 2 hours.
Caramel Apple Topping
In a skillet, melt the butter over medium heat and add the sliced apples and cinnamon. Cook, stirring occasionally until the apples are just tender, about 5 minutes.
Spoon the topping onto the cheesecake and drizzle with as much caramel sauce as you like.
*The graham crackers can be crushed in a food processor, or by putting them in a large ziplock bag and crushing with a rolling pin or heavy pan.