Preheat the oven to 350F. Butter a 6” round cheesecake or springform pan with butter, then line the bottom with a parchment paper circle. Set aside.

In a medium bowl, mix together the graham cracker crumbs, melted butter, sugar, and cinnamon, until all of the crumbs are coated with butter. Pour the crumbs into the prepared pan, pressing evenly and firmly all around the pan. Bake at 350F for 8-10 minutes, until lightly golden. Remove and let cool to room temperature.

In a saucepan over medium heat, add the butter, brown sugar, spices, water, and lemon juice. Mix until the butter is melted. Add the apples and mix. Cover and cook for ~10 minutes, until the apples are softened.

Then, add the cornstarch mixture, and mix until well combined and the apple mixture is thickened. Set aside and cool.

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

In a large bowl, beat the cream cheese until soft and creamy. Add the sugar and salt, and beat for another minute until light and fluffy.

Mixing on low, add the eggs, one at time, adding the next egg only after the previous is incorporated. Then, add the cream and vanilla, and beat until combined (1 minute), and the mixture is smooth and creamy.

Wrap the bottom of the cheesecake pan with 2 layers of foil. Pour ½ of the cheesecake mixture onto the crust, and gently top it with the apple pie filling.

Top the apple filling with the other half of the cheesecake mixture. Then top with the crumble.

Place the pan in the center of a 9x13” pan, and pour boiling water in until it reaches halfway up the cheesecake pan.

Bake at 350F for 60-70 minutes, until the edges are set but the middle is a bit jiggly.

Once done, open the oven door halfway and it it cool to room temperate for 1-2 hours.

After cooled, wrap the cheesecake tightly, and place into the fridge for at least 4 hours or overnight to chill.

Once ready to serve, make the salted caramel by mixing together all of the ingredients in a medium bowl.

Release the cheesecake from the pan, and drizzle with the salted caramel.

Slice and serve.