Step 1: Prep Your Pan and Oven

• Preheat your oven to 350°F (180°C). Wrap the outside of a 9-inch springform pan in 3–4 layers of aluminum foil to prevent water from leaking in during the water bath.
• Grease the inside of the pan with non-stick spray or butter. Set aside.

Step 2: Make the Graham Cracker Crust

• In a medium bowl, combine the graham cracker crumbs, brown sugar, and cinnamon. Stir in the melted butter until the mixture resembles wet sand.
• Press the mixture into the bottom and halfway up the sides of the springform pan. Bake for 8–10 minutes, then remove from the oven. Keep the oven on.

Step 3: Prepare the Cinnamon Apples

• Peel, core, and thinly slice the apples. Toss them in a bowl with the brown sugar and cinnamon. Place in the fridge until ready to use.

Pro tip: Don’t add any of the excess liquid from the apple bowl to the cheesecake.

Step 4: Make the Crisp Topping

• In a medium bowl, stir together the flour, brown sugar, cinnamon, and oats. Add melted butter and mix until the topping resembles damp sand and forms clumps when pressed.
• Set aside until assembly.

Step 5: Mix the Cheesecake Filling

• In a large bowl, beat the cream cheese with granulated sugar and brown sugar until smooth and creamy. Scrape down the sides of the bowl as needed.
• Add cinnamon and cornstarch (or flour) and mix in. Then blend in the sour cream and vanilla extract until combined.
• Add the eggs one at a time, mixing just until combined after each addition. Do not overmix—this helps prevent cracking.

Step 6: Assemble the Cheesecake

• With the springform pan still wrapped in foil, pour the cheesecake batter over the crust and smooth the top.
• Arrange a layer of cinnamon apple slices evenly over the cheesecake batter. Avoid pouring in any liquid from the apples.
• Sprinkle the oatmeal crumble topping evenly over the apples. It may seem like a lot, but it settles during baking.

Step 7: Bake in a Water Bath

• Place the cheesecake in a large roasting pan. Carefully pour boiling water into the roasting pan to come about 1 inch up the sides of the springform pan.
• Bake for 50–60 minutes, or until the outer edges are set and the center has a slight wobble when gently shaken.

Step 8: Cool and Chill

• Remove the cheesecake from the oven and let it cool in the roasting pan until it reaches room temperature. Then transfer the pan to the refrigerator (still wrapped in foil) and chill for at least 6 hours, or preferably overnight.

Step 9: Slice and Serve

• To serve, run a sharp knife around the edge of the cheesecake to loosen. Unclamp the springform pan and lift off the ring.
• Slice using a sharp, thin knife—wiping the blade between cuts for clean slices. Drizzle with salted caramel sauce for that final decadent touch.