Peel, core, and slice the apples into even pieces. Toss them with lemon juice while cutting to prevent browning.

Cook the apples with sugar and cinnamon in a pan on the stove for 3–5 minutes until slightly softened but not fully cooked. Remove 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 mixtures 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 butter chunks.

Mix gently until dry ingredients are coated with butter. Place the crumble in the fridge to chill.

Melt the butter and let it 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 the texture resembles wet sand.

Press mixture evenly into the bottom and sides of an ungreased springform pan. Bake at 350°F (175°C) for 8–10 minutes until lightly golden.

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

Wrap the springform pan in 4-5 layers of heavy-duty aluminum foil.

Cream room temperature cream cheese on medium-low speed until smooth.

Add granulated sugar and cream until silky.

Add sour cream, lemon juice, vanilla, and salt, mix on low until combined.

Lightly whisk eggs and slowly incorporate into the batter, mixing until fully incorporated.

Layer the cheesecake in the prebaked crust: ½ cheesecake batter, ½ apple compote, ½ cheesecake batter, ½ apple compote, and all the crumble.

Press crumble layer gently, then place in the roasting pan with hot water.

Bake at 325°F (165°C) for 75-85 minutes until edges are set but center is slightly jiggly.

Turn off oven, leave cheesecake inside for another 60 minutes. Let cool at room temperature for 1 hour.

Chill in the refrigerator for at least 6 hours or overnight before slicing.