Preheat the oven to 350F (180C or 160C on a fan-forced oven).

Wrap the outside of a 9-inch (23-cm) springform pan in tin foil so that the bottom and sides are covered. Lightly grease with non-stick cooking spray.

Mix the graham crumbs, brown sugar and cinnamon. Then mix in the melted butter.

Press the mixture into the bottom and about ½ way up the sides of the pan.

Bake in the preheated oven for 8-10 minutes. Remove from the oven and keep the oven turned on.

Peel and core the apples. Slice into very thin slices.

Toss the apples with the brown sugar and cinnamon. Place in the fridge until you'll need them later.

Stir together the flour, brown sugar and cinnamon in a medium bowl until no lumps remain. Mix in the oats.

Stir in the melted butter until it resembles damp sand and forms clumps.

In a very large bowl, beat the cream cheese and sugars until smooth and creamy. Scrape down the sides as needed.

Mix in the corn starch and cinnamon. Then mix in the sour cream and vanilla extract, scraping down the bowl.

Mix in the eggs one at a time. Stop mixing as soon as eggs are combined.

Pour the cheesecake filling over the crust and smooth the top.

Place sliced apples on top of the cheesecake in an even layer without adding juice.

Sprinkle the oatmeal crumble mixture over the sliced apples.

Place the cheesecake inside a large roasting pan (still wrapped in foil).

Pour boiling water into the roasting pan until there's about 1 inch of water.

Bake the cheesecake for about 50-60 minutes until it has a slight wobble.

Cool in the roasting pan until room temperature, then refrigerate for at least 6 hours.

Remove the cheesecake from the fridge and trace around the edges with a sharp knife. Unclamp the outer ring of the springform pan.

Slice the cheesecake using a thin, sharp knife. Optionally, drizzle each piece with salted caramel.