Start by bringing your cream cheese, sour cream, and eggs to room temperature—this ensures a smooth and lump-free cheesecake filling. Preheat your oven to 325°F (163°C).

In a mixing bowl, combine crushed graham crackers, granulated sugar, ground cinnamon, and kosher salt. Pour in melted unsalted butter and blend until mixture resembles wet sand. Firmly press into a greased springform pan. Pre-bake crust for 8-10 minutes until lightly golden, then set aside to cool.

In another bowl, mix all-purpose flour, light brown sugar, old-fashioned oats, and ground cinnamon. Add softened unsalted butter and rub mixture until crumbly. Set aside.

Dice Honeycrisp apples, combine with brown sugar and a sprinkle of ground cinnamon. Toss well and let sit for a few minutes.

In a large bowl, beat cream cheese and granulated sugar until smooth. Incorporate sour cream and vanilla extract, then add eggs one at a time until fully combined.

Pour cheesecake filling over the cooled graham cracker crust, spreading evenly. Layer the tossed apple mixture over filling and sprinkle with crisp topping.

Place assembled cheesecake in a preheated water bath. Bake for 70-75 minutes until center reaches 150°F (65°C). Turn off oven, crack door, and let cool for an hour.

Transfer cheesecake to fridge to chill overnight for best flavors and texture. When ready to serve, slice and enjoy.