Instructions

1. Preheat oven to 350 degrees.
2. Line a 9-inch springform pan with parchment paper and wrap the bottom and sides of the pan with heavy-duty aluminum foil (this is to prevent any water from leaking into the pan and causing a soggy crust. Set aside.
3. To make the crust, in a large bowl, mix together graham cracker crumbs, sugar, and melted butter until combined. Press the crust into the bottom of the pan and set it aside.
4. In a stand mixer, add cream cheese and on medium speed, mix until smooth (paddle attachment recommended).
5. Add sugar and mix until combined.
6. Next, add in sour cream and vanilla and mix until combined. Add eggs, one at a time, making sure the eggs are incorporated after each addition.
7. In a large bowl, add apples, cinnamon, salt, and sugar. Toss to coat.
8. Layer the apples on top of the crust, covering them evenly. Pour cheesecake filling over the top of apples. Set aside.
9. To make the topping, in a medium bowl, mix together flour, oats, brown sugar, cinnamon, and butter until pea-sized crumbs form. Sprinkle over the cheesecake.
10. Pace springform pan in a large roasting pan, and fill halfway up the sides with hot water. Place in the oven and bake for 1 hour and 10 minutes until the center is just set.
11. Turn off the heat and crack the oven door open. Let it cook this way for 1 hour. Remove the cheesecake from the oven, and let it cool completely. Cover and refrigerate for 8 hours before serving.