Peel, core, and slice the apples into even pieces. Toss them with lemon juice.

Cook the apples with the sugar and cinnamon in a pan for 3–5 minutes until slightly softened. Remove and set aside.

Mix a few tablespoons of the hot apple sauce with cornstarch until smooth, then stir it back into the pan to cook for about 1 minute until thickened. Let both cool to room temperature.

Cut butter into small chunks and let it come to room temperature. Whisk together the flour, salt, granulated sugar, brown sugar, and cinnamon. Add butter and mix until dry ingredients are coated.

Place the crumble into the fridge to chill.

Melt the butter and crush the graham crackers into fine crumbs. Stir in salt and cinnamon, then add melted butter and mix until wet sand texture.

Press the mixture into the bottom and sides of an ungreased springform pan. Chill in the fridge/freezer while preparing the filling.

Bake the crust in a preheated 350°F (175°C) oven for 8–10 minutes until lightly golden. Cool completely in the pan.

Preheat the oven to 325°F (165°C) and prepare a roasting pan for a water bath. Wrap the springform pan in aluminum foil.

In a stand mixer, cream the cream cheese on medium-low speed until smooth and lump-free. Scrape the bowl.

Add granulated sugar and cream until silky, scraping the bowl again.

Add sour cream, lemon juice, vanilla, and a pinch of salt. Mix on low speed until combined.

Lightly whisk the eggs and add to the mixer on low speed until fully incorporated.

Layer the cheesecake in the crust: half cheesecake batter, half apple compote, half cheesecake batter, half apple compote, then all crumble.

Press the crumble gently and place in the roasting pan. Pour hot water into the pan.

Bake the cheesecake at 325°F (165°C) for 75-85 minutes until the edges are set.

After baking, turn off the oven and let the cheesecake sit in the oven for 60 minutes. Then remove and cool at room temperature for 1 hour.

Chill in the refrigerator for at least 6 hours or overnight, then carefully remove the springform pan.

Let sit at room temperature for 20–30 minutes before slicing. Serve with the apple caramel.