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18 graham cracker sheets, crushed

½ cup butter, melted

¼ cup brown sugar

¼ tsp salt

32 oz cream cheese, softened

4 eggs

1 cup white sugar

½ cup sour cream

2 tsp vanilla

20 oz canned apple pie filling

1 ½ cup white flour

⅓ cup brown sugar

6 tbsp butter, melted

1 tsp vanilla

1 tsp cinnamon

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1. Preheat oven to 350F. Grease a springform pan with non-stick spray and parchment paper.

2. Combine graham cracker crumbs, melted butter, brown sugar, and salt until evenly mixed.

3. Press the mixture firmly into the springform pan. Bake for 12 minutes at 350F and let cool completely. Reduce oven temp to 325F.

4. In a large bowl, use a hand mixer to beat cream cheese until smooth. Add in eggs one at a time and continuing mixing. Then add in sugar, greek yogurt, and vanilla and beat for several minutes until smooth. Set aside.

5. In another bowl, mix together the white flour and brown sugar, then add in the butter, vanilla, and cinnamon. Mix until combined and crumbly.

6. Pour cheesecake filling into cooled crust. Sprinkle apples evenly over the filling, then repeat with the crumble topping.

7. Bake cheesecake for 30 minutes at 325F. After 30 minutes, reduce heat to 250F and bake for 50 minutes.

8. Turn oven off and let cheesecake sit in warm oven for 30 minutes, then crack oven door open and let cheesecake cool down even more for 1 hour with oven door open.

9. Bring cheesecake to room temperature on counter (about 2-3 hours and run a knife around the edge of the cheesecake before transporting to refrigerator overnight.

10. After a night in the fridge, release from springform pan and top with warmed caramel sauce. Slice into using a wet sharp knife.

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