Apple Crisp Cheesecake

flour

brown sugar

sugar

vanilla

sour cream

cinnamon

cornstarch

cream cheese

butter

Cook down the sliced apples, sugar and spices, then add the cornstarch slurry to thicken the juices. Transfer to a plate and refrigerate to cool quickly.

Line the bottom and sides of a 9" springform pan with parchment paper. Be sure the strips on the side go up at least 1" over the edges of the pan.

Mix together the ingredients for the graham cracker crust with a fork until completely moistened.

Press the crumbs into the bottom and sides of the prepared pan, going the whole way up the sides (to the top edge of the pan). Bake and cool.

Mix together all ingredients for the crumble topping using a fork until small and medium crumbles form. Set aside.

On low speed, beat the cream cheese until completely broken down.

Add the sugar and cornstarch and beat again. Scrape down the sides.

Add the whisked eggs slowly with the mixer running on low speed.

Fold in the sour cream and vanilla by hand, being sure to get to the very bottom of the bowl to incorporate all batter.

Add half of the cheesecake batter to the cooled crust and spread it evenly.

Add the apples very gently (using your fingers or a fork) in one even layer.

Spread the remaining cheesecake batter over top of the apples and spread to meet the edges.

Add the remaining apples (and any juices and spices) on top of the second layer.

Gently sprinkle the crumble topping the whole way over the top of the cheesecake. Bake and cool according to recipe card instructions.