Preparation

• Make the apple filling. Add sliced apples, brown sugar, cinnamon and nutmeg to a large skillet and cook over medium heat for 6-7 minutes until very soft but not mushy. Set aside to cool completely.
• Preheat your oven to 350°F. Line the bottom of a high-sided 8-inch round springform pan with a round of parchment paper.
• Make the crust. Place graham crackers, brown sugar and cinnamon in a food processor and pulse until it forms fine crumbs. Add melted butter and pulse until combined. Pack this mixture into the prepared baking pan.
• Bake the crust for 8 minutes until lightly golden and feels dry. Reduce the oven temperature to 325°F.
• Make the crumb topping. Combine flour, oats, brown sugar, cinnamon and salt in a bowl and whisk to blend. Add melted butter and combine until large crumbs form. Set aside.
• Make the filling. Beat cream cheese in a bowl until smooth. Add brown sugar and cinnamon, beat until creamy. Mix in eggs one at a time, mixing well after each. Lastly, add sour cream, vanilla, and flour.
• Assemble the cheesecake. Pour two-thirds of the filling into the crust, spread half of the apple filling, then the remaining filling, followed by the rest of the apples and crumble topping.
• Place the cheesecake in the oven with a dish of hot water beside it. Bake at 325°F for 45 minutes. Turn off the oven and let it sit for another 10 minutes.
• Cool for 10 minutes, loosen edges with a knife, and remove sides of pan. Cool completely, then chill in the fridge for 4 hours before serving. Drizzle with salted caramel sauce.