Preheat your oven to 325°F (160°C).

In a mixing bowl, combine the crushed graham crackers and melted butter. Stir until the mixture is well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan to form a solid crust. Bake for 10 minutes, then remove from the oven and set aside to cool.

In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until it’s smooth and creamy.

Add the vanilla extract and eggs, one at a time, mixing well after each addition. Blend until well-combined.

In another bowl, toss the sliced apples with lemon juice, cinnamon, and brown sugar until they’re evenly coated.

Pour the cream cheese mixture over the cooled crust.

Layer the spiced apples evenly on top of the cheesecake filling.

In a mixing bowl, combine oats, flour, and brown sugar. Mix in a few tablespoons of melted butter if desired, until it resembles a crumbly texture.

Sprinkle the crumble topping over the apples.

Bake the cheesecake for 55-60 minutes or until the edges are set, and the center is slightly jiggly.

Remove from the oven and let it cool before refrigerating for at least 4 hours, ideally overnight.

When ready to serve, remove the cheesecake from the springform pan and slice it into wedges.

Enjoy it plain or with a drizzle of honey or caramel sauce!