Preheat your oven to 350°F (175°C).

Wrap the bottom of a springform pan in heavy-duty foil to prevent leaks, then lightly spray the sides and bottom with nonstick cooking spray.

In a mixing bowl, combine the crushed gingersnap cookies and melted butter until the mixture resembles wet sand. Press this mixture into the bottom and slightly up the sides of the pan.

Bake the crust for about 8 minutes, until set and fragrant. Allow to cool completely.

In a large mixing bowl, beat the cream cheese until smooth and creamy.

Gradually add the light brown sugar, mixing until there are no lumps.

Incorporate the eggs one at a time, mixing well after each addition.

Add the apple pie spice, vanilla extract, flour, and sea salt. Mix until smooth and well combined.

Pour the cheesecake batter into the cooled crust, spreading it evenly.

Place the pan into a roasting pan and fill the roasting pan with boiling water halfway up the sides of the springform pan.

Bake the cheesecake for about 60 minutes until the center jiggles slightly.

Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour.

Remove from the water bath and cool completely at room temperature.

Refrigerate the cheesecake for a minimum of 8 hours, preferably overnight.

In a skillet, melt the unsalted butter over medium heat.

Add the apple slices, light brown sugar, and apple pie spice. Sauté until the apples soften slightly, about 5-7 minutes.

Remove from heat and allow to cool.

Slice the cheesecake and top with sautéed apples. Drizzle with salted caramel sauce.

Garnish with whipped cream and crushed gingersnap crumbs if desired.