Preheat the oven to 350 degrees F. Move your oven racks so that one is in the middle position and one is in the lowest position. Line the bottom of a 10-inch springform pan with parchment paper.

In a medium bowl, stir together the graham crack crumbs, melted butter, sugar and cinnamon. It will be crumbly but will stick together when pushed.

Press the mixture into the bottom and up the sides of the springform pan. Use your fingertips, a glass or a measuring cup to push the mixture down. Place on the middle rack and bake for 15 minutes. Remove from the oven and set aside to cool. Reduce the oven temperature to 325 degrees F.

In the bowl to your stand mixer or in a large mixing bowl, add the cream cheese. Beat with the paddle attachment or a hand mixer on medium speed until smooth.

Add the sugar, lemon juice and vanilla extract and continue beating on medium speed until combined. Scrape down the sides and bottom of the bowl.

Add the eggs, one at a time, and beat on low until they are just mixed in. Scrape down the sides of the bowl before adding the next egg. You don’t want to over beat your batter at this point. Too much air in the batter will create cracks in your cheesecake.

Add the sour cream and mix it in on low speed just until combined.

Pour the cheesecake batter into the baked crust and smooth it out evenly.

Wrap the bottom of the pan in a layer of tin foil.

In a medium bowl, stir together the sliced apples, brown sugar and cinnamon. Make sure the apples are fully coated.

Carefully top the cheesecake batter with an even layer of sliced apples.

In a small mixing bowl, add the flour, brown sugar, oats, cinnamon and butter. Mix until crumbly.

Top the sliced apples with the crisp.

Pour boiling water into a 9x13 pan and carefully place it in the oven on the lowest rack.

Place the cheesecake on the middle rack in the preheated oven and bake for 1 hour. Do not open the oven door during baking. Once baking is done, turn off the oven but don’t open that door for 45 minutes. Once the 45 minutes has passed, prop open the oven door using a wooden spoon. Let it sit like this for another 30 minutes to begin to cool slowly.

After the 30 minutes, it is safe to remove the cheesecake from the oven to a cooling rack.

Once the cheesecake cools to room temperature (about an hour and a half), place in the fridge to chill for at least 4 hours or up to overnight.

Run a knife around the outside edge, if needed and remove from the pan to a serving dish.

Drizzle a little caramel sauce over the top and serve chilled.