1-First Step: Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by wrapping the bottom and sides with heavy-duty aluminum foil. This step is crucial if you plan to use a water bath later to prevent cracks. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.

2-Second Step: Press the crumb mixture firmly into the bottom of the prepared springform pan. Use the back of a measuring cup or a flat glass to compact the crumbs, creating an even layer. Place the pan in the oven and bake for 10 minutes. Once done, remove it and set it aside to cool while you prepare the filling. Keeping the oven on at the same temperature is efficient.

3-Third Step: While the crust is cooling, peel, core, and slice your apples. Tart varieties like Granny Smith work best because they hold their shape during baking and balance the sweetness. In a skillet over medium heat, combine the sliced apples, sugar, and cinnamon. Cook the apples for about 5 minutes until they are slightly softened but still hold their form. You do not want to turn them into applesauce, just tenderize them slightly. Remove from heat and let them cool.

4-Fourth Step: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. It is vital that the cream cheese is at room temperature to avoid lumps. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, vanilla extract, and cinnamon. Be careful not to overmix once the eggs are added, as too much air can cause cracks.

5-Fifth Step: Arrange the cooked cinnamon apples evenly over the cooled crust. Carefully pour the cream cheese batter over the apples. If you would like, you can gently swirl a knife through the batter to distribute the apples, but pouring gently is usually enough.

6-Sixth Step: Prepare the crumble topping by rubbing the flour, oats, brown sugar, and cold butter together with your fingers or a fork until the mixture forms coarse clumps. Sprinkle this mixture generously over the top of the cheesecake batter.

7-Final Step: Place the cheesecake in the oven. For best results, place the springform pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the side of the cheesecake pan. Bake for 55 to 65 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly like Jell-O. Turn the oven off and crack the door open slightly. Let the cheesecake cool in the oven for one hour. Then, remove it and refrigerate for at least 4 hours or overnight before serving. This slow cooling process prevents cracks. If you are looking for other fruity desserts, check out this apple crisp recipe for a quicker option.