Graham Cracker Crust

1. Preheat oven to 325°F (160°C) and grease a 9-inch (23 cm) springform pan.
2. In a small bowl combine the finely crushed graham crackers, brown sugar, cinnamon and melted butter and mix until completely coated. Firmly press the mixture into the bottom of the pan to form the crust.
3. Bake for 10 minutes, then remove and let cool.

Cheesecake

1. Beat the room temperature cream cheese in a mixing bowl until completely smooth.
2. Add the sugar, flour, cinnamon and salt. Continue beating until smooth.
3. Mix in the sour cream and vanilla extract.
4. Add the eggs one at a time, beating after each addition until just combined. Don’t overmix here!
5. Pour the cheesecake batter into the cooled crust.

Apple Crumble Topping

1. Peel, core and chop the apples into ½ inch (12 mm) pieces. Toss the apples with the maple syrup and cinnamon in a small bowl. Use a slotted spoon to gently place in a single layer on top of the cheesecake. Discard any excess liquid.
2. Cut the cold butter into small cubes. Place in a small bowl with the oats, flour, brown sugar, and salt. Use a pastry cutter or a pair of forks to cut the butter into the oat mixture until clumps form. Alternatively, use your hands to work the mixture together.
3. Sprinkle the crumble over the cheesecake in an even layer.

Assembly and Baking

1. With the oven still at 325°F (160°C), place the cheesecake on the center rack . To safeguard against any batter leaking, you can also place the cheesecake on a foil-lined pan.
2. Bake for 75-90 minutes. The outer edges should be set, but the center will still jiggle if moved. If you’re really unsure, you can always test the cheesecake with an instant read thermometer. The center of the cheesecake should be about 145-150°F (63-65°C). Make sure not to overbake to avoid a dry texture.
3. Let the cheesecake cool at room temperature for 2 hours. Transfer to the refrigerator for at least 6 hours before releasing from the springform pan and serving.
4. Drizzle with caramel sauce if desired.