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

Cook the apples with sugar and cinnamon in a pan for 3–5 minutes until slightly softened. Remove and set aside.

Mix some hot apple sauce with cornstarch until smooth, then stir it back to the pan. Cook for 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. Mix flour, salt, sugars, and cinnamon, then add butter and mix.

Make crumbs by mixing gently. Chill the crumble in the fridge.

Melt butter and set aside. Crush graham crackers into fine crumbs.

Stir in salt and cinnamon into crumbs, then add melted butter and mix until wet sand texture.

Press mixture into the springform pan. Chill while preparing filling.

Bake the crust at 350°F (175°C) for 8–10 minutes. Let cool completely.

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

Wrap springform pan in aluminum foil.

Cream the cream cheese in a stand mixer until smooth.

Add granulated sugar and cream until silky.

Mix in sour cream, lemon juice, vanilla, and a pinch of salt.

Whisk eggs and slowly incorporate them until fully mixed.

Layer cheesecake batter and apple compote in the crust.

Add crumble on top and place pan in the water bath.

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

Cool in the oven then chill in the refrigerator for at least 6 hours.

Serve at room temperature with apple caramel.