For the Crust

Preheat the oven to 350F and grease a 9” springform pan with nonstick baking spray. 

In a medium bowl, mix together the graham cracker crumbs and melted butter. 

Transfer the mixture to the prepared pan and press it into an even layer on the bottom and 1” up the sides. The crust should be about ¼” thick on all sides. 

Bake the crust for 10 minutes. Then set it aside to cool while you prepare the cheesecake and apple crumble.

For the Cheesecake

Add the softened cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined– about 2 minutes. 

Next, add the sour cream, caramel sauce, flour, and vanilla. Mix to combine. Make sure to scrape down the sides of the bowl as needed. 

With the mixer on low speed, add the eggs one at a time. Mix just until the eggs are fully combined– you don’t want to overmix. 

Carefully pour the cheesecake on top of the crust and set it aside while you prepare the apple crumble.

For the Apple Crumble

In a medium bowl, mix together the apple, granulated sugar, cornstarch, and cinnamon. Spread the apple mixture on top of the cheesecake. 

In another small bowl, mix together the flour, brown sugar, and oats. Add the melted butter and mix until clumps begin to form. Sprinkle the crumble evenly on top of the apples. 

Bake the cheesecake for 55-60 minutes, or until the center no longer jiggles when shaken. 

When the cheesecake is set, turn off the oven and open the door– but leave the cheesecake in the oven. Allow it to cool to room temperature– about 2 hours. 

Transfer the cheesecake to the fridge and chill until set– at least 4 hours, but preferably overnight. 

Slice and enjoy! Store any leftover cheesecake in an airtight container in the fridge for up to three days.