Peel, core, and slice the apples into even pieces. Toss them with lemon juice while cutting to prevent browning.

Then, cook the apples with the sugar and cinnamon in a pan on the stove for 3–5 minutes until slightly softened but not fully cooked. Remove the apples and set aside. We will use these apples to bake in and on top of the cheesecake.

Mix a few tablespoons of the hot apple sauce with cornstarch until smooth, then stir it back into the pan. Cook for about 1 minute until thickened. We will use this apple caramel sauce as a topping after the cheesecake is baked.

Let both the apple mixture and the apple sauce cool to room temperature.

Cut butter into small chunks and let it come to room temperature. Whisk together the flour, salt, granulated sugar, brown sugar, and cinnamon, then add the room temperature butter chunks to the mixture and mix with a spatula or wooden spoon just until the dry ingredients are coated with the butter.

You can make sand-like crumbs or larger crumbs by simply pressing the mixture together with your fingers. Place the crumble into the fridge to chill while preparing the rest of the cheesecake elements.

Melt the butter gently in the microwave or on the stovetop until fully liquid, then set aside to cool slightly. Crush the graham crackers into fine crumbs in a food processor or by placing them in a zip bag and rolling with a pin.

Stir a pinch of salt and the cinnamon into the crumbs, then add the melted butter and mix until the texture resembles wet sand.

Press the mixture evenly into the bottom and sides of an ungreased 8- or 9-inch springform pan using the back of a spoon or measuring cup. Apply firm, even pressure without over-packing, then chill in the fridge/freezer while preparing the filling.

Bake the crust in a preheated 350°F (175°C) oven for 8–10 minutes, until lightly golden and set. Remove it from the oven and let the crust cool completely in the pan before pouring in the cheesecake batter.

Preheat the oven to 325°F (165°C), no fan, and prepare a roasting pan for the water bath that is bigger in size, than your springform pan. Set it aside.

Wrap the outside of the springform pan containing the crust in a mininum of 4-5 layers of heavy-duty aluminum foil, covering the bottom and sides to prevent leaks. For extra protection, you can also place the foil-wrapped pan inside a large oven-safe bag.

Place the room temperature full-fat cream cheese into the bowl of a stand mixer fitted with the paddle attachment. Cream the cream cheese on medium-low speed for 2 minutes until smooth and lump-free. Scrape down the sides and bottom of the bowl.

Add the granulated sugar and continue creaming on medium-low speed for 2 minutes until the mixture looks silky and no longer grainy. Scrape down the bowl again.

Add the room temperature sour cream, freshly squeezed lemon juice, vanilla, and a pinch of salt. Mix on low speed just until combined, about 10 seconds. Scrape down the bowl once more.

Lightly whisk the room-temperature eggs in a small bowl until just blended. With the mixer running on low speed, slowly add the eggs. Mix only until fully incorporated, about 30 seconds. Once the batter is smooth and uniform, stop mixing.

Layer the cheesecake in the prebaked crust in the following way from bottom to top:½ of the cheesecake batter½ of the apple compote½ of the cheesecake batter½ of the apple compoteAll the crumble.

Press the crumble layer very gently on top, and then move it onto the roasting pan. Carefully pour hot water into the roasting pan until it reaches about thirdway up the sides of the springform pan, then transfer it with the cheesecake and water into the oven.

Bake the cheesecake in the water bath at 325°F (165°C) for 75-85 minutes, until the edges are set but the center is still slightly jiggly when gently shaken. Do not open the oven door during baking.

After the baking time is over, turn off the oven but leave the cheesecake inside the closed oven for another 60 minutes. After 60 minutes, remove the roasting pan from the oven and carefully lift the cheesecake out of the water bath. Unwrap the foil and place the pan on a wire rack. Let it cool at room temperature for about 1 hour.

Once the cheesecake has cooled to room temperature, place it in the refrigerator to chill for at least 6 hours, or overnight, until fully set. Only after chilling, release the springform pan and remove the cheesecake carefully.

Remove the cheesecake from the refrigerator and let it sit at room temperature for about 20–30 minutes before slicing. Serve it with the apple caramel we prepared while cooking the apples.

StoringOnce the cheesecake has chilled and set, cover any leftover with plastic wrap or aluminum foil, and store it in the refrigerator for up to 3–4 days to maintain freshness and prevent it from drying out.FreezingAfter the cheesecake has fully chilled, wrap the whole cake (still in the springform pan) or individual slices tightly in plastic wrap, then add a layer of aluminum foil for protection; freeze for up to 2–3 months, and when ready to serve, transfer to the refrigerator to thaw slowly overnight for the best texture.