Step 1 – Prepare the crust
Preheat your oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press into the bottom of a greased or parchment-lined springform pan. Bake for 10 minutes, then let cool.

Step 2 – Make the apple filling
In a skillet, cook diced apples with brown sugar, cinnamon, and lemon juice over medium heat for 5–7 minutes, until slightly softened. Set aside to cool.

Step 3 – Mix the cheesecake batter
In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating between each addition. Mix in sour cream, vanilla, and flour until just combined. Don’t overmix.

Step 4 – Assemble the cheesecake
Pour cheesecake filling over the cooled crust. Gently spoon the cooked apple mixture over the top in an even layer.

Step 5 – Add the crumble topping
In a separate bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter with a pastry cutter or fork until crumbly. Sprinkle over the apples.

Step 6 – Bake
Bake at 325°F (163°C) for 60–70 minutes, or until the center is slightly jiggly but set. If using a water bath, wrap the springform pan in foil and place it in a larger pan filled with 1 inch of hot water.

Step 7 – Cool and chill
Turn off the oven, crack the door, and let the cheesecake sit for 30 minutes. Remove from the oven and cool completely, then refrigerate for at least 4 hours or overnight.

Step 8 – Slice and serve
Release the springform ring, slice with a sharp knife, and serve cold or at room temperature.