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1 ½ cups graham cracker crumbs

½ cup melted unsalted butter

2 tbsp brown sugar

24 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

1 tsp vanilla extract

½ cup sour cream

¼ cup all-purpose flour

2 medium green apples, peeled and diced

2 tbsp brown sugar

½ tsp ground cinnamon

1 tsp lemon juice

½ cup all-purpose flour

½ cup rolled oats

⅓ cup brown sugar

½ tsp cinnamon

¼ cup unsalted butter, softened

½ cup soft caramel candies or sauce

2 tbsp heavy cream

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Preheat oven to 325°F (163°C). Mix graham cracker crumbs, melted butter, and brown sugar. Press into springform pan and bake for 10 minutes.

Cook diced apples with brown sugar, cinnamon, and lemon juice for 5–7 minutes until softened. Let cool.

Beat cream cheese until smooth. Add sugar, then eggs one at a time. Stir in vanilla, sour cream, and flour.

Pour half cheesecake batter over crust. Add half apple mixture. Repeat layers. Top with crumble mixture.

Bake 60–70 minutes until center is set. Cool in oven for 1 hour. Chill 4 hours or overnight.

Melt caramel with cream and drizzle over cheesecake before serving.

Use room-temperature cream cheese for smooth texture. Bake in a water bath for extra-smooth results. Chill overnight for best flavor.