Make the crust

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan.
3. Bake the crust for 8-10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (or see how I prepare my pan for a water bath). Set prepared pan aside.

Make the cheesecake and cinnamon apple filling

1. Reduce oven temperature to 300°F (148°C).
2. To make the cheesecake filling, add the cream cheese, sugar and flour to a large mixing bowl and beat on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
3. Add the sour cream, vanilla extract and cinnamon. Beat on low speed until well combined.
4. Add the eggs one at a time, mixing slowly to combine after each addition until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. Set aside.
5. To make the cinnamon filling, combine the brown sugar, cinnamon, nutmeg and flour in a medium sized bowl. Stir in melted butter until well combined.
6. Add about 1/3 of the cheesecake filling to the crust, creating an even layer.
7. Sprinkle about 1/2 of the cinnamon filling over the bottom of the crust, then spread about 1/2 of the chopped apples for the filling over the cinnamon mixture.
8. Add another 1/3 of the cheesecake filling over the cinnamon apple layer. I like to drizzle it over the cinnamon filling so that it doesn’t get displaced.
9. Repeat another layer of the cinnamon filling and apples, then top the cheesecake with the remaining cheesecake filling. You should have a total of three layers of cheesecake filling and two layers of cinnamon apple filling.
10. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
11. Bake for 1 hour and 20 minutes. The center should be set, but still jiggly (see how to tell if your cheesecake is done baking).
12. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
13. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
14. Remove the cheesecake from the oven and water bath wrapping and set the cheesecake aside to cool to about room temperature, then refrigerate until firm, 4-5 hours or overnight.

Make the cinnamon apple topping and finish

1. To make the cinnamon apples for the topping, add the apples, brown sugar, cinnamon, nutmeg, lemon juice and butter to a pan. Stir together until apples are well coated.
2. Cook apples over medium heat until at desired tenderness, about 10 minutes.
3. Remove cheesecake from springform pan and place on serving plate. Add apples to the top of the cheesecake and drizzle remaining sauce from pan over cheesecake. Serve.
4. Store the cheesecake in the fridge until ready to serve. Cheesecake is best if eaten within 4-5 days. Read more on how to store cheesecake.