Peel, core, and slice the apples into even pieces. Toss them with lemon juice while cutting to prevent browning.

Then, cook the apples with the sugar and cinnamon in a pan on the stove for 3–5 minutes until slightly softened but not fully cooked. Remove the apples and set aside.

Mix a few tablespoons of the hot apple sauce with cornstarch until smooth, then stir it back into the pan. Cook for about 1 minute until thickened.

Let both the apple mixture and the apple sauce cool to room temperature.

Cut butter into small chunks and let it come to room temperature.

Whisk together the flour, salt, granulated sugar, brown sugar, and cinnamon, then add the room temperature butter chunks to the mixture.

You can make sand-like crumbs or larger crumbs. Place the crumble into the fridge to chill.

Melt the butter gently and crush the graham crackers into fine crumbs.

Stir in a pinch of salt and cinnamon, then add melted butter and mix until the texture resembles wet sand.

Press the mixture evenly into the bottom and sides of the springform pan and chill.

Bake the crust at 350°F (175°C) for 8–10 minutes until lightly golden.

Preheat the oven to 325°F (165°C) and prepare a roasting pan for the water bath.

Wrap the outside of the springform pan with aluminum foil.

Place room temperature cream cheese into a mixing bowl and cream on medium-low speed for 2 minutes.

Add the granulated sugar and continue creaming for another 2 minutes.

Add sour cream, lemon juice, vanilla, and salt. Mix until combined.

Lightly whisk the eggs, then add to the mixer while running on low speed until fully incorporated.

Layer the cheesecake in the crust: ½ of the cheesecake batter, ½ of the apple compote, rest of the cheesecake batter, rest of the apple compote, and all the crumble.

Press the crumble layer gently on top, then place in the roasting pan filled with hot water.

Bake the cheesecake at 325°F (165°C) for 75-85 minutes.

After baking, let cheesecake cool in the oven for 60 minutes.

Cool at room temperature for about 1 hour, then refrigerate for at least 6 hours.

Remove, let sit at room temperature for about 20–30 minutes before slicing.