Decadent cheesecake topped with a warm, cinnamon‑spiced apple crisp, combining creamy richness and cozy fall flavors.

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Preheat oven to 325°F (163°C). Grease a 9‑inch springform pan and line the bottom with parchment.
Mix graham cracker crumbs with melted butter; press firmly into the bottom of springform pan. Bake 10 minutes, then let cool.
In a large bowl, beat cream cheese and granulated sugar until smooth.
Add eggs one at a time, beating on low after each. Mix in vanilla and sour cream until just combined.
Pour cheesecake batter over cooled crust and smooth the top.
Bake cheesecake in center of oven for 50–60 minutes until edges are set but center slightly wobbly.
While baking, prepare apple crisp topping: in a bowl, toss diced apples with cinnamon, nutmeg, and brown sugar.
In another bowl, combine flour, oats, brown sugar, and cubed cold butter; rub together until crumbly.
When cheesecake is done, remove from oven. Spoon spiced apples evenly over top, then sprinkle crisp mixture on apples.
Return cheesecake to oven and bake additional 15–20 minutes until topping is golden and apples tender.
Cool on a wire rack 1 hour, then refrigerate at least 4 hours or overnight before releasing springform ring and serving.

Use tart apples like Granny Smith for balance.
Make crisp topping ahead and store in fridge until ready to bake.
To avoid cracked cheesecake surface, bake in a water bath or place a pan of water on lower rack.
Serve with whipped cream or vanilla ice cream.
Leftovers keep well for 3–4 days refrigerated.