Apple Crisp Cheesecake

Instructions

1. 1
   Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment.
2. 2
   For the crust, mix graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter. Press into pan bottom. Bake 10 min, then cool.
3. 3
   Beat cream cheese until smooth. Add 1 cup sugar. Beat in eggs one at a time. Add sour cream and vanilla; mix just until blended. Pour over crust.
4. 4
   Toss apples with 2 tbsp brown sugar, 1 tsp cinnamon, and lemon juice. Spread evenly over cheesecake batter.
5. 5
   Combine oats, flour, 1/2 cup brown sugar, 1/2 tsp cinnamon, and salt in a bowl. Stir in 1/3 cup melted butter until crumbly. Sprinkle topping over apples.
6. 6
   Bake cheesecake 55–65 minutes or until edges are set and center still jiggles slightly. Tent with foil if topping browns too quickly.
7. 7
   Turn off oven; let cheesecake cool inside with door cracked open for 1 hour. Cool completely on rack, then refrigerate at least 4 hours or overnight.
8. 8
   Remove from pan, slice, and garnish with caramel sauce and/or whipped cream if desired. Serve chilled.