Read through the recipe to ensure you have everything ready. You can break this recipe into multiple days if needed.

Peel and slice your apples between 1/4 and 1/2 inch thick. In a medium pan over medium-high heat, combine all apple filling ingredients.

Cook for 8-14 minutes, stirring occasionally, until the apples are tender. If the liquid dries out, add a splash more cider or water.

When done, thicken the mixture with a mix of 2 tsp cornstarch and 2 tsp water, cooking further to combine.

Transfer the mixture to a bowl to cool.

Preheat your oven to 350°F. Spray a 9-inch springform pan with nonstick spray.

Mix the crust ingredients and press into the prepared pan, up the sides a bit.

Bake for 10 minutes and set aside.

Ensure your ingredients are at room temperature. Beat the cream cheese until creamy, then add sugar and mix.

Add eggs one by one, then vanilla, cornstarch, sour cream, and spices, mixing until combined.

Pour half the batter into the crust, spoon the apple filling on top, then add the remaining batter.

Place the cheesecake pan in the center of the oven, with a roasting pan below it.

Fill the roasting pan with boiling water. This helps keep the cheesecake creamy.

Bake for 1 hour and 30 to 1 hour and 50 minutes. The cheesecake is done when the edges rise slightly and the center has a slight wobble.

Cool in the oven with the door cracked for an hour.

Remove the cheesecake from the oven and let it cool. Refrigerate for at least 6 hours or up to 12 hours before removing from the pan.

Preheat your oven to 350°F.

Mix together the flour, oats, brown sugar, salt, and cinnamon.

Cut the butter into the mixture until crumbly, and bake for 12 to 25 minutes until golden.

Let cool.

Following your favorite caramel recipe, make the salted caramel sauce and let it cool.

Repeat the apple filling steps to create an apple pie topping. Let cool.

Top the cheesecake with apple pie topping, crumble, and a drizzle of salted caramel.

Slice and enjoy!