Prepare the Oven and Pan:

• Preheat the oven to 350°F (175°C).

• Spray a 9-inch springform pan with nonstick baking spray and cover the outside with heavy-duty aluminum foil.

Make the Crust:

• Combine graham cracker crumbs and sugar, then mix in melted butter until well combined.

• Press the mixture into the bottom and about 1½ inches up the sides of the pan.

• Bake for 12 minutes until golden-brown, then let cool.

Add the Caramel Apple Filling:

• Scatter chopped apple over the crust and drizzle with salted caramel sauce.

Prepare the Cheesecake Filling:

• Beat cream cheese, sugar, and flour until smooth.

• Add eggs and vanilla extract, mixing just until combined.

• Pour over the apple layer in the pan and smooth the top.

Bake the Cheesecake:

• Place a pan of hot water on the oven’s lower rack.

• Bake the cheesecake at 350°F (175°C) for 15 minutes, then lower to 325°F (163°C) and continue baking for 35-50 minutes until set.

• Let the cheesecake cool in the turned-off oven with the door cracked open.

Make the Apple Roses:

• Dissolve sugar in apple cider over medium heat, then simmer.

• Thinly slice the apples and simmer in the cider mixture until soft.

• Roll apple slices into rose shapes and let cool.

Assemble the Cheesecake:

• Once cooled, drizzle caramel over the cheesecake and arrange apple roses around the edge.

• Add chopped pecans around the roses and in the center.

• Drizzle with additional caramel sauce if desired.

Serve:

• Refrigerate until ready to serve. This cheesecake is not only a delicious treat but also a beautiful centerpiece for any dessert table.