Preheat your oven to 325°F (163°C).

In a medium mixing bowl, combine the crushed graham crackers, ¼ cup sugar, and melted butter. Stir until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in 1 cup of sugar, and mix until incorporated.

Beat in the eggs, one at a time, making sure to fully incorporate each before adding the next. Stir in the vanilla extract until smooth.

In a separate bowl, combine the diced apples, lemon juice, and ground cinnamon. Fold these into the cream cheese mixture gently, distributing them evenly.

Pour the cream cheese and apple mixture over the crust in the springform pan. Tap the pan gently on the counter to remove air bubbles.

Bake in the preheated oven for about 45-50 minutes or until the center is set and slightly jiggles when shaken.

While the cheesecake bakes, mix the rolled oats, brown sugar, and any leftover graham cracker crumbs from the crust preparation. Sprinkle this mixture evenly over the baked cheesecake in the last 10-15 minutes of baking.

Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

Once cooled, remove from the oven and refrigerate for at least 4 hours or overnight for best results.

Serve chilled and enjoy the delightful textures and flavors!