Preheat the oven to 350F (180C).

Wrap the outside of a 9-inch springform pan in tin foil. Lightly grease the pan with non-stick cooking spray.

Mix graham crumbs, brown sugar, and cinnamon in a bowl. Mix in the melted butter. Press the mixture into the bottom and halfway up the sides of the pan.

Bake in the preheated oven for 8-10 minutes. Remove from the oven and keep the oven turned on.

Peel and core the apples. Slice into very thin slices. Toss with brown sugar and cinnamon, then place in the fridge.

In a bowl, stir together the flour, brown sugar, and cinnamon. Mix in oats and melted butter until clumpy. Set aside.

In a large bowl, beat cream cheese and sugars until smooth. Mix in cornstarch and cinnamon, then add sour cream and vanilla extract.

Mix in the eggs one at a time until just combined.

Pour cheesecake filling over the crust and smooth the top.

Place sliced apples on top of the cheesecake without any juice from the apple bowl. Sprinkle oatmeal crumble mixture over the apples.

Place the cheesecake in a large roasting pan. Pour boiling water into the roasting pan so that there's about 1 inch of water.

Bake the cheesecake for 50-60 minutes until slightly wobbly.

Cool in the roasting pan until room temperature. Then refrigerate covered for at least 6 hours or overnight.

To serve, trace around the edges with a knife and unclamp the springform pan. Slice the cheesecake using a thin, sharp knife. Optionally, drizzle with salted caramel.