Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until well-blended. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for about 10 minutes, or until lightly golden and set, then remove from the oven and let it cool.

In a large mixing bowl, beat together the cream cheese and granulated sugar using an electric mixer until smooth and creamy. Add in the eggs one at a time, mixing well after each addition. Incorporate sour cream and vanilla extract, ensuring everything is combined beautifully. Pour the cheesecake filling over the cooled crust.

While the cheesecake base is baking, peel and slice your chosen apples into thin wedges. Toss the apple slices in a bowl with cinnamon and nutmeg to coat them evenly. After preparing the cheesecake, arrange the spiced apple slices atop the filling in a decorative manner.

In another bowl, mix together the all-purpose flour, oats, brown sugar, and melted butter until the mixture becomes crumbly. Use your fingers to break it up into small chunks. Evenly sprinkle the crumble over the spiced apples.

Return the cheesecake to the oven and bake for 45–50 minutes at 350°F (175°C), or until the filling is set and the topping turns golden brown. Keep an eye out to avoid over-baking.

After baking, remove the cheesecake from the oven and allow it to cool at room temperature for about an hour. Once cooled, refrigerate for at least 4 hours or overnight. When ready to serve, carefully release the springform pan and slice.