Make the apple pie filling

• In a saucepan over medium heat, add the apples, brown sugar, cinnamon, water, lemon juice, butter and salt. Mix until the butter is melted.
• Cover and cook until the apples are softened.
• Add the cornstarch-water mixture and mix until combined. Let it simmer until thickened. Set aside to cool.

Make the crust

• Grease a 9-inch springform pan and add a round piece of parchment paper to the bottom.
• In a small bowl, combine the graham cracker crumbs, granulated sugar and brown sugar. Add the melted butter and mix until combined; it should look like wet sand.
• Pour the crumbs into the springform pan and press firmly into the bottom and up the sides. Set aside.

Make the crumble

• In a small bowl, mix together the flour, brown sugar, oats, cinnamon and salt.
• Add the butter and mix with a fork until crumbles form. Set aside to firm up in the fridge.

Make the cheesecake batter

• Preheat the oven to 325°F.
• In a large bowl, beat the cream cheese until smooth and creamy.
• Add the sugar and mix until combined.
• Add the sour cream, vanilla and salt. Mix until combined.
• With the mixer on low speed, mix in the eggs one at a time, until just combined.

Assemble and bake

• Pour the cheesecake batter into the prepared pan. Add the apple pie filling on top, then sprinkle the crumble all over. Place the pan on a cookie sheet in case anything leaks.
• Bake, starting to check at 55 minutes. The edges will have slightly puffed and the center should be jello-jiggly, which is normal. Don't overbake.

Cool and chill

• Remove from the oven and let it cool for 15 minutes. Gently run a knife around the edges to loosen the crust.
• Allow to cool another 1-2 hours or until almost room temperature.
• Place in the fridge for at least 6 hours or overnight.

Serve

• Slice and drizzle with caramel sauce.