Step 1: Preheat the Oven

• Preheat your oven to 350°F (180°C or 160°C for fan-forced ovens).
• Wrap the outside of a 9-inch (23-cm) springform pan in tin foil to prevent water from seeping in during the water bath.
• Lightly grease the pan with non-stick cooking spray to ensure the cheesecake releases easily.

Step 2: Prepare the Crust

• In a mixing bowl, combine graham crumbs, brown sugar, and cinnamon. Mix well.
• Add melted butter and stir until the mixture resembles wet sand.
• Firmly press the mixture into the bottom and halfway up the sides of the prepared pan using the back of a spoon or a measuring cup.
• Bake for 8-10 minutes. Remove from the oven and let cool while preparing the filling.

Step 3: Prepare the Cinnamon Apples

• Peel, core, and thinly slice the apples to ensure even baking.
• Toss the apple slices with brown sugar and cinnamon. Refrigerate until needed to allow the flavors to meld.

Step 4: Make the Crisp Topping

• In a medium bowl, mix flour, brown sugar, and cinnamon until well combined.
• Stir in the oats and melted butter until the mixture forms clumps. Set aside.

Step 5: Make the Cheesecake Filling

• Beat the cream cheese and sugars in a large bowl until smooth and creamy. Scrape down the sides and bottom of the bowl to ensure even mixing.
• Add cornstarch, cinnamon, sour cream, and vanilla extract. Mix until fully incorporated.
• Beat in the eggs one at a time, mixing just until combined to avoid overmixing.

Step 6: Assemble the Cheesecake

• Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
• Arrange the cinnamon-coated apple slices evenly over the cheesecake filling.
• Sprinkle the crisp topping generously over the apples, ensuring an even layer.

Step 7: Bake the Cheesecake

• Place the springform pan in a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
• Bake for 50-60 minutes, or until the cheesecake is set with a slight wobble in the center.

Step 8: Cool and Set

• Remove the cheesecake from the oven and let it cool in the water bath until it reaches room temperature.
• Cover the pan with foil and refrigerate for at least 6 hours or overnight to set completely.

Step 9: Serve

• Gently run a knife around the edges of the cheesecake to loosen it from the pan.
• Unclamp the springform pan and remove the outer ring.
• Slice with a sharp knife, wiping it clean between cuts for neat slices.
• Optionally, drizzle salted caramel sauce over each slice before serving.