Make the graham crust

• Mix the crushed graham crackers with the melted butter until evenly coated.
• Press the mixture firmly into the base and up the sides of a springform pan.
• Chill the crust while you prepare the filling.

Caramelize the apples

• Melt a little butter in a frying pan and add the sliced apples with the brown sugar and half of the cinnamon.
• Cook until the apples are tender and caramelized, then set aside to cool.

Beat the cheesecake filling

• Beat the cream cheese with the sugar until smooth.
• Add the eggs one at a time, then the sour cream, vanilla and remaining cinnamon.
• Mix until just combined and creamy.

Assemble the cheesecake

• Pour half of the cheesecake batter over the crust.
• Spread the caramelized apples over the batter.
• Top with the remaining batter and smooth the surface.

Bake the cheesecake

• Bake at 160 °C until the edges are set and the center still has a slight wobble.
• Turn off the oven and let the cheesecake cool gradually inside with the door ajar.

Make the cinnamon crumble

• Rub together the flour, oats, remaining brown sugar and a pinch of cinnamon with a little butter until crumbly.
• Bake until golden and crisp.

Finish and serve

• Top the chilled cheesecake with extra caramelized apple slices and the cinnamon crumble.
• Drizzle generously with salted caramel sauce before slicing.