Preheat the oven to 350 degrees F and line a 9 or 10 inch springform pan with parchment paper. Spray the sides of the pan with nonstick spray or line with stripes of parchment paper.

In a food processor, combine the graham crackers, brown sugar, melted butter, and cinnamon. Pulse until graham cracker crumbs form and the mixture is combined. Add the graham cracker crust mixture to the pan and press into the bottom and 1 inch of the sides using your hands. The crust should be an even layer, you could also use the bottom of a drinking glass to press down. Bake the crust for 8-9 minutes. Remove from the oven and let the crust cool.

In a small or medium frying pan or saucepan, add the butter and melt. Then add the apples, sugar, spices, and vanilla extract. Cook until apples are tender for about 3-4 minutes. Remove from heat. Be sure to drain any excess liquid in a strainer or pat the apples down gently with a paper towel. *Any excess liquid could make the cheesecake soggy.

Make Streusel Topping

In a small bowl, combine all of the streusel ingredients together and mix with a fork or your hands until crumbs form. Sprinkle the topping all over the apples.

In a large mixing bowl with an electric mixer on medium speed, beat together cream cheese and sugars until smooth, about 2 minutes. Add sour cream, heavy whipping cream, vanilla extract, and cinnamon. Continue to beat together just until combined, scraping down the sides of the bowl often with a rubber spatula.

Reduce the mixer speed to low and add in eggs one at a time.

Cover the sides of the springform pan with foil, this will help the cheesecake from browning. Pour the cheesecake filling into the cooled graham cracker crust.

Top the cheesecake with the cinnamon apples and then sprinkle the streusel crumble on top.

Bake the cheesecake for 60-70 minutes or until the center is set. You can check by gently shaking the cheesecake, and it should be mostly firm with a slightly jiggly center. Turn off the oven and let the cheesecake sit in the oven for 1 hour. Remove from the oven and let the cheesecake cool completely at room temperature, about an hour. Place the cheesecake in the refrigerator to chill overnight or at least 6 hours.

When ready to serve, carefully and slowly release the springform pan and remove the rim of the pan. Top the cheesecake with caramel sauce (optional). Slice into slices by cutting with a sharp knife and enjoy!