In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan using the back of a measuring cup or spoon.
Bake for 10 minutes. Remove from the oven and allow the crust to cool completely before adding the filling.
2. Make the Apple Layer:
In a skillet over medium heat, melt the butter. Add the sliced apples, brown sugar, cinnamon, and nutmeg.
Cook the mixture for 8–10 minutes, stirring occasionally, until the apples are tender and caramelized. Remove from heat and set aside to cool slightly.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar until completely smooth and free of lumps.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract and sour cream until just combined. Do not overmix.
Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
4. Make the Crisp Topping:
In a small bowl, stir together the flour, oats, brown sugar, and cinnamon.
Add the cold, cubed butter and cut it in using a fork or pastry cutter until the mixture is crumbly and resembles coarse sand.
5. Assemble the Cheesecake:
Evenly spoon the cooked apples over the cheesecake batter, spreading them gently with a spatula.
Sprinkle the crisp topping evenly over the apple layer, covering the surface fully for maximum crunch.
