Preheat your oven to 350°F (175°C). Pulse graham crackers in a food processor and mix with melted butter and granulated sugar. Press into a springform pan and bake for 10 minutes until golden. Cool and lower oven to 325°F (160°C).

In a saucepan over medium heat, melt sugar until golden amber. Stir in bourbon and cook for 1-2 minutes. Add butter, salt, and apples; cook for 5-7 minutes, mix in cinnamon and vanilla, pour over crust.

Beat cream cheese and sugar in a bowl until smooth. Gradually add cornstarch, mix in eggs one at a time, then add egg yolk, sour cream, and vanilla. Pour over caramel layer.

Place the springform pan in a baking dish filled with hot water. Bake at 325°F (160°C) for 1.5 to 2 hours. Cool in the oven for 1 hour, then refrigerate overnight.

In a saucepan, combine brown sugar, heavy cream, and bourbon; stir until bubbling and thickened. Remove from heat and mix in pecans. Cool and spread over cheesecake.

After chilling, release cheesecake from the pan, let sit at room temperature for 30 minutes, slice, and serve.