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. Remove the apples and 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 the apple mixture and the apple sauce cool to room temperature.

Cut butter into small chunks and let it come to room temperature. Whisk together flour, salt, granulated sugar, brown sugar, and cinnamon, then add the room temperature butter chunks and mix until coated.

Make sand-like crumbs or larger crumbs by pressing the mixture together with your fingers. Place the crumble into the fridge to chill.

Melt the butter gently and set aside to cool slightly. Crush the graham crackers into fine crumbs.

Stir a pinch of salt and cinnamon into the crumbs, then add the melted butter and mix until resembling wet sand.

Press the mixture evenly into the bottom and sides of an ungreased springform pan using firm pressure, then chill.

Bake the crust in a preheated oven at 350°F (175°C) for 8–10 minutes until lightly golden. Let it cool completely.

Cream the room temperature cream cheese in a stand mixer on medium-low speed for 2 minutes.

Add the granulated sugar and continue creaming for 2 minutes until silky.

Add the room temperature sour cream, lemon juice, vanilla, and salt. Mix just until combined.

Lightly whisk the eggs, and slowly add them to the cream mixture until fully incorporated.

Layer the cheesecake batter, apple compote, and crumble in the crust in the following order: half of the batter, half of the apples, half of the batter, half of the apples, and all the crumble.

Gently press the crumble on top and place the springform pan into a water bath.

Bake at 325°F (165°C) for 75–85 minutes until edges are set.

Turn off the oven, leaving the cheesecake inside for 60 minutes. Remove and let cool on a wire rack.

Chill in the refrigerator for at least 6 hours before removing from the springform pan.