Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the graham cracker crumbs with melted butter. Mix until the crumbs are fully coated.

Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust. Bake for about 10 minutes or until lightly golden. Remove and set aside.

In another bowl, beat the softened cream cheese until smooth.

Gradually add the sugar, mixing until well blended.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla until fully combined.

Pour the cheesecake mixture over the baked crust, smoothing it out evenly.

Toss the sliced apples in a bowl with cinnamon and a tablespoon of sugar.

Layer the spiced apple slices over the cheesecake filling.

In a separate bowl, combine the brown sugar, oats, flour, and a bit of cinnamon. Mix well, then add in melted butter until the mixture resembles coarse crumbs.

Sprinkle the crumble mixture generously over the apple slices.

Place the entire springform pan into the preheated oven. Bake for 45 to 50 minutes or until the cheesecake is set and the crumble is golden brown.

Once done, allow it to cool for about an hour at room temperature. Refrigerate for at least 4 hours (or overnight) for the best texture.