Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan to ensure easy release after baking.

Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Mix well until the crumbs are evenly coated and crumbly.

Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even layer. Bake for 10 minutes, then remove and allow it to cool completely.

Beat the softened cream cheese in a large bowl using an electric mixer until it’s smooth and creamy, creating a luscious texture for your filling.

Gradually add granulated sugar while mixing until well combined. Then, add the eggs one at a time, mixing well after each addition to ensure a smooth filling.

Mix in vanilla extract, ground cinnamon, and salt. Finally, add sour cream and mix until smooth to create a delightful blend of flavors.

Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula for an even layer ready for the apple topping.

Toss sliced apples in a bowl with lemon juice, brown sugar, ground cinnamon, and melted butter until they are evenly coated and fragrant.

Arrange the apple mixture evenly over the cheesecake filling, creating a beautiful, inviting topping.

Bake the cheesecake for 60–70 minutes, or until the center is set yet slightly jiggly.

Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually, ensuring the perfect texture.

Remove from the oven and let it cool to room temperature before continuing the chilling process.

Refrigerate the cheesecake for at least 4 hours or overnight until it’s fully set and ready to slice.

Slice and serve chilled, savoring every delectable bite of this creamy, spiced delight.