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 for 3–5 minutes until slightly softened.

Mix a few tablespoons of the hot apple sauce with cornstarch until smooth, 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 the flour, salt, granulated sugar, brown sugar, and cinnamon, then add butter and mix until coated.

Place the crumble into the fridge to chill.

Melt the butter until fully liquid and let it cool slightly.

Crush the graham crackers into fine crumbs and stir in salt and cinnamon.

Add melted butter and mix until the texture resembles wet sand.

Press the mixture into an ungreased springform pan and chill.

Bake the crust at 350°F (175°C) for 8–10 minutes until golden and let it cool.

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

Wrap the springform pan in aluminum foil to prevent leaks.

Cream the cream cheese on medium-low speed until smooth, then add sugar and cream until silky.

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

Slowly add whisked eggs until fully incorporated.

Layer the cheesecake with half of the batter, half of the apple compote, remaining batter, remaining apple compote, and all the crumble.

Pour hot water into the roasting pan and transfer the cheesecake into the oven.

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

Turn off the oven and leave the cheesecake inside for another 60 minutes.

Let the cheesecake cool at room temperature for about 1 hour, then refrigerate for at least 6 hours.

Remove from the refrigerator, let sit for 20–30 minutes before slicing and serve with apple caramel.