Make the Caramelized Apple Pie Filling

1. Slice apples about 1/4 inch thick.
2. Melt butter in a pan, add apples, brown sugar, cinnamon, and pinch of salt.
3. Stir and let them soften until they start releasing juice.
4. Let it bubble a bit for a syrupy glaze.
5. Finish with a squeeze of lemon juice and let cool before layering.

Make the Graham Cracker Crust

1. Mix graham cracker crumbs, brown sugar, salt, and melted butter until it looks like wet sand.
2. Press firmly into the bottom and slightly up the sides of a springform pan.
3. Bake at 350°F for about 10 minutes and cool.

Mix the Cheesecake Batter

1. Beat cream cheese until smooth.
2. Add sugar and mix until combined.
3. Add sour cream, vanilla, and cinnamon, mixing gently.
4. Add eggs one at a time on low speed, stopping when smooth. Optionally add flour/cornstarch.

Layer the Cheesecake

1. Pour half of the cheesecake batter over the cooled crust.
2. Add a layer of the cooled apple filling, avoiding excess syrup.
3. Pour remaining batter over and smooth the top.

Bake the Cheesecake

1. Wrap the springform pan with foil and place in a larger roasting pan.
2. Pour hot water into the roasting pan halfway up the sides.
3. Bake at 325°F for 60 to 75 minutes until edges are set and center jiggles slightly.
4. Turn off the oven and crack the door, letting it sit for 30 to 60 minutes.

Make the Oat Crumble

1. Mix oats, flour, brown sugar, cinnamon, and salt.
2. Cut in melted butter until chunky crumbs form.
3. Spread on a baking sheet and bake at 350°F for 10 to 15 minutes, stirring once.
4. Let cool completely to get crispy.

Prepare the Salted Caramel

1. Heat sugar in a saucepan until melted and amber.
2. Carefully add butter and whisk in warm cream.
3. Finish with salt and let cool until drizzle-friendly.

Final Assembly

1. Spread a layer of apple topping over chilled cheesecake.
2. Sprinkle oat crumble on top.
3. Drizzle salted caramel right before serving.