1. Prepare the Crust:

1. Preheat oven to 325°F (163°C).

2. Combine graham cracker crumbs, sugar, and melted butter.

3. Press mixture into the bottom of a 9-inch springform pan.

4. Bake for 10 minutes, then set aside to cool.

2. Make the Apple Filling:

1. In a saucepan, melt butter over medium heat.

2. Stir in sliced apples, both sugars, cinnamon, nutmeg, and lemon juice.

3. Cook for 10–15 minutes until apples are soft and caramelized.

4. Let the filling cool to room temperature.

3. Make the Cheesecake Batter:

1. Beat softened cream cheese and sugar until smooth and creamy.

2. Mix in vanilla extract, then add eggs one at a time, blending after each.

3. Stir in sour cream, heavy cream, and flour until just combined.

4. Assemble the Cheesecake:

1. Pour half of the cheesecake batter over the cooled crust.

2. Spoon the apple pie filling evenly over the cheesecake layer.

3. Pour the remaining cheesecake batter on top and spread it gently.

5. Add the Crumble Topping:

1. In a bowl, mix flour, oats, brown sugar, and cinnamon.

2. Stir in melted butter until the mixture resembles coarse crumbs.

3. Sprinkle topping over the cheesecake evenly.

6. Bake:

1. Bake for 70–80 minutes, or until the center is set but slightly jiggly.

2. Turn off oven, crack the door, and let the cheesecake cool for 1 hour inside.

3. Refrigerate for at least 4 hours (preferably overnight).