Preparation Steps

• Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
• In a medium bowl, mix graham cracker crumbs, 0.25 cup granulated sugar, 0.5 tsp cinnamon, and melted butter. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then let cool.
• In a large bowl, beat the softened cream cheese until smooth. Add 0.75 cup granulated sugar, 0.25 cup brown sugar, and vanilla extract, beating until well combined.
• Add the eggs one at a time, mixing on low speed just until combined. Stir in the sour cream.
• Pour the cheesecake batter over the cooled crust and smooth the top.
• Bake for 60 to 70 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
• Remove from the oven and chill in the refrigerator for at least 6 hours or overnight.
• For the topping, melt 2 tbsp butter in a saucepan over medium heat. Add chopped apples, 0.25 cup brown sugar, 1 tsp cinnamon, and nutmeg. Cook for 5 minutes until apples begin to soften.
• Whisk cornstarch and water together, then stir into the apple mixture. Cook for another 2 to 3 minutes until the sauce thickens. Let cool completely.
• Spoon the cooled apple pie topping over the chilled cheesecake before slicing and serving.