Peel, core, and slice the apples into medium-sized slices (not too thinly). I use an apple peeler and corer to make this process quick and easy.

Into a saucepan over medium heat, add the butter, water, brown sugar, cinnamon, lemon juice, vanilla extract, nutmeg, and kosher salt, and mix using a wooden spoon until the butter is melted.

Add the sliced apples and mix them gently without breaking them. Lower the heat to medium-low, cover with a lid, and cook for about 10 minutes, until the apples have softened.

Add the cornstarch mixed with a little bit of water and mix until there are no lumps of cornstarch visible. Set aside to cool completely.

Prepare a 10-inch springform pan with parchment paper, and preheat an oven to 180c (350f).

Pulse graham crackers in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash the crackers with a cup until fine crumbs form.

Into a small to medium mixing bowl, add the graham crackers crumbs, granulated sugar, cinnamon, and melted butter. Mix with a spoon until the crumbs are coated with butter.

Transfer the crumbs into a prepared 10-inch pan, pressing evenly and firmly into the pan.

Bake the crust in a 180c (350f) preheated oven for 7-8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature.

Lower the temperature to 140c (280f). In a large mixing bowl, add the room-temperature cream cheese, granulated sugar, and vanilla extract, and mix with an electric hand mixer until is creamy.

Add the sour cream, and mix until well combined.

Whisk the eggs in a small bowl add them to the cheesecake mixture and mix until the mixture is smooth.

Sift the cornstarch into the mixture and mix until combined and there are no lumps of cornstarch showing.

In a medium mixing bowl, add the flour, oats, brown sugar, kosher salt, cinnamon, and melted butter. Mix with a spoon until the mixture is well combined.

Pour ½ of the cheesecake mixture onto the crust and gently top it with the apple filling.

Top the apple filling with the other half of the cheesecake mixture. Top it with the crumble topping.

Bake it in a 140c (280f) preheated oven for about an hour or until the edges of the cheesecake are set, but the middle is a bit jiggly.

Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours.

After the cheesecake is cooled, wrap the cheesecake with plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.

Carefully release the cheesecake from the pan, and top it with a drizzle of caramel sauce or lots of powder sugar.