Preheat the oven to 350F. Line a loaf pan (8.5x4.5” or 9x5”; I used 8.5x4.5”) with parchment paper; set aside.

In a medium bowl, stir together the crushed cookies and melted butter, until the crumbs are wet and resemble wet sand.

Press the crumbs into the bottom and slightly up the sides of the prepared loaf pan. Bake at 350F for 7-8 minutes. Remove and let cool completely while you prepare the rest of the elements.

In a large saucepan over medium-high heat, add the butter, diced apples, brown sugar, maple syrup, cinnamon, apple pie spice, salt, and a squeeze of lemon juice. Cook until the sugar melts and the apples soften, stirring occasionally (~10 minutes). It can help to steam the apples by covering the pan with a lid for a few minutes.

Mix together the cornstarch and water in a small bowl to create a slurry. Pour the slurry into the apple mixture, stir, and cook until the mixture thickens (1-2 more minutes).

Remove from the heat and stir in the vanilla. Set aside to cool.

In a medium bowl, mix together the flour, oats, brown sugar, cinnamon, and melted butter until well combined and the mixture is crumbly. Set aside.

In a medium bowl, beat the cream cheese to smooth and remove lumps. Add the sugar, vanilla, and salt, and beat until well combined.

Then, add the greek yogurt and beat until smooth. Finally, add the egg and beat until just combined and the mixture is smooth, being careful not to over mix.

Put a pot of water on the stove to start boiling.

Pour all of the cheesecake filling on top of the crust and spread into an even layer. Then, gently top the cheesecake filling with all of the apple pie filling, dispersing it in an even layer. Do not swirl or mix!

Finish by sprinkle the crumble topping all over the top of the apple pie filling.

Set the loaf pan in a larger baking pan (9x13”), and fill the bigger pan with the boiling water, until the water reaches halfway up the loaf pan.

Bake at 350F for 35-40 minutes, until the edges are set and the middle is still slightly wobbly.

Remove from the oven and let cool slightly in the water bath. Then, remove it from the water bath, and let cool on the counter to room temperature. Tightly cover the loaf pan with foil and place into the refrigerator for at least 4 hours or overnight (I recommend overnight).

Once ready to serve, prepare the salted caramel by mixing all of the ingredients together in a medium bowl. You can adjust the runniness to your liking by adding more maple syrup, if desired.

Gently remove the cheesecake from the pan and drizzle the salted caramel over the top.

Slice and enjoy!