Crust

Preheat the oven to 350 °F (180 °C).

Wrap the outside of the 9-inch springform pan in tin foil (bottom and sides) at least 3-4 times to ensure no water seeps in during the water bath. Lightly grease the inside of the pan.

In a medium bowl, combine the graham crumbs, 3 tbsp brown sugar, and ½ tsp cinnamon.

Stir in the ½ cup melted butter until the mixture resembles wet sand.

Press this crust mixture into the bottom and about halfway up the sides of the prepared pan.

Bake the crust for 8-10 minutes. Remove from oven and keep the oven on.

Cinnamon Apples

7. While the crust bakes (or right after), peel, core and thinly slice the 2 large apples. 8. In a bowl, toss the apple slices with 2 tbsp brown sugar and 1½ tsp cinnamon. Chill them until ready to use.

Crisp Topping

9. In a medium bowl, stir together ½ cup flour, ½ cup brown sugar, 1 tsp cinnamon, and ½ cup quick oats until no lumps remain.

10. Stir in the ¼ cup melted butter until the mixture forms clumps and resembles damp sand. Set aside.

Cheesecake Filling

11. In a large mixing bowl, beat the 24 oz cream cheese, ¾ cup granulated sugar, and ¼ cup brown sugar until smooth and creamy, scraping sides and bottom of bowl as needed.

12. Mix in ½ tsp cinnamon, 1 tbsp cornstarch (or 2 tbsp flour), 1 tsp vanilla extract, and ½ cup sour cream. Continue mixing until uniform.

13. Add the 3 large eggs, one at a time, mixing on low speed just until each egg is incorporated—avoid overmixing.

Assembling & Baking

14. With your foil-wrapped springform in place, pour the cheesecake filling over the pre-baked crust and smooth the top.

15. Arrange the sliced, sugared apples evenly over the cheesecake layer. Do not pour any apple juice into the pan—use only the apple slices.

16. Sprinkle the crisp topping evenly over the apples. It may seem like a lot, but it settles during baking.

17. Place the springform pan into a large roasting pan. Pour boiling water into the roasting pan until it reaches about ½ to 1 inch deep. This creates a water bath to help the cheesecake bake evenly and prevent cracks.

18. Bake in the preheated oven for about 50-60 minutes, or until the cheesecake top appears set but still has a slight wobble in the centre when gently shaken. Tent if needed.

19. Remove the roasting pan from the oven and allow the cheesecake to cool in the water bath pan until it reaches room temperature.

20. Once cooled, cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, to set fully.

Serving

21. When ready to serve, remove the outer ring of the springform. Use a thin, sharp knife to run around the edge to loosen before releasing.

22. Slice with a clean hot knife (wipe between cuts for clean slices). Drizzle each slice with salted