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 while stirring frequently until very soft but not mushy. Set aside to cool completely.
• Make the crust: Place graham crackers, brown sugar and cinnamon in the bowl of a food processor and pulse until it forms fine crumbs. Add the melted butter and pulse until combined. Press the 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 medium bowl and whisk to blend. Add melted butter and stir to combine, forming large crumbs.
• Make the cheesecake filling: Beat cream cheese until smooth. Add brown sugar and cinnamon, beating until smooth. Add eggs one at a time, mixing well. Mix in sour cream, vanilla, and flour until combined.
• Assemble the cheesecake: Pour two-thirds of the cheesecake batter into the pre-baked crust. Spoon half of the apple filling over the batter, followed by the remaining filling and then the rest of the apples. Scatter the crumble topping over top.
• Bake at 325°F for 55 minutes until the crumble is golden brown and the center barely wobbles. Turn off the oven and leave it in for another 10 minutes.
• Cool: Transfer pan to a wire rack to cool. After 10 minutes, run a knife around the edges and remove the sides of the pan. Let cool completely and chill in the fridge for 4 hours.
• Drizzle with caramel sauce before serving.