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

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. 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 mixtures cool to room temperature.

Cut butter into small chunks and let come to room temperature. Whisk together the flour, salt, sugars, and cinnamon, then add the butter chunks.

Mix until dry ingredients are coated with the butter. Chill in the fridge.

Melt the butter gently until fully liquid, then crush the graham crackers into fine crumbs.

Stir a pinch of salt and cinnamon into crumbs, then blend with melted butter until wet sand texture.

Press mixture evenly into the sides and bottom of the pan. Bake in a preheated oven for 8–10 minutes until golden. Let cool.

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

Cream the cream cheese in a stand mixer until smooth. Add sugar and cream again until silky.

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

Add eggs slowly while mixing, then stop once fully incorporated.

Layer the cheesecake batter and apple compote in the crust, then top with crumble. Bake in water bath at 325°F for 75-85 minutes until edges are set.

Let cool in oven for 60 minutes, then cool completely at room temperature before chilling for at least 6 hours.

Let sit at room temperature for 20-30 minutes before slicing. Serve with apple caramel.