Read through the recipe before you begin to ensure you have everything you need, as there are a few elements at play here. They can be broken down over multiple days to break things up.

Peel & slice your apples between ¼ and ½ inch thick. Add all apple filling ingredients to a medium pan over medium high heat. Cook for 8-14 minutes, stirring lazily the whole time, until desired tenderness is reached.

Once apples reach desired tenderness, if the filling isn't thickened, stir together 2 teaspoon cornstarch and 2 teaspoon water until dissolved, then add to the apple filling over medium heat, stirring for 30-60 seconds.

Transfer apple mixture & thickened juices to a medium bowl to cool.

Preheat oven to 350° F. Spray a 9-inch springform pan with nonstick spray and make sure the bottom is securely fastened.

Stir together crust ingredients and press into prepared pan and up the sides a bit. Bake for 10 minutes. Set aside.

In a large mixing bowl, beat softened cream cheese until creamy, about 1-2 minutes.

Add the sugar & mix until well incorporated, about 1 minute. Scrape the sides, add eggs one at a time, mixing after each until just incorporated.

Add vanilla, corn starch, sour cream, and spices, and mix until just incorporated. Pour half the batter into the baked crust.

Spoon the apple filling over the top of the batter in an even layer, then pour on the remaining batter and smooth.

Set your pan of cheesecake on a rack in the center of the oven, and place the roasting pan on the rack below. Pour boiling water into the roasting pan.

Bake the cheesecake for 1 hour and 30 to 1 hour and 50 minutes.

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour before removing it.

Remove the pan from the oven. Let cool completely at room temp, then cover with foil and refrigerate at least 6 hours or ideally up to 12 hours to 1 day before serving.

Preheat oven to 350℉. Line a sheet pan with parchment paper.

Whisk together the flour, oats, brown sugar, salt, and cinnamon. Cut the cold butter into chunks, then add to the bowl and mix until crumbly.

Spread into an even layer on your prepared cookie sheet and bake for 12 to 20 minutes, stirring halfway through.

Make the caramel sauce according to a recipe and let cool before using on the cheesecake.

Peel & slice your apples between ½ and ¾ inch thick. Add apple filling ingredients to a medium pan over medium high heat and cook for 8-14 minutes.

Top the cooled cheesecake with your apple pie topping, crumble, and drizzle of caramel sauce.