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

Then, cook the apples with the sugar and cinnamon in a pan on the stove for 3-5 minutes until slightly softened but not fully cooked. Remove the 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 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.

Add the room temperature butter chunks to the mixture and mix with a spatula until the dry ingredients are coated with the butter.

You can make sand-like crumbs or larger crumbs by pressing the mixture together. Place the crumble into the fridge to chill.

Melt the butter gently and crush the graham crackers into fine crumbs.

Stir in a pinch of salt and cinnamon into the crumbs, then add the melted butter and mix until resembling wet sand.

Press the mixture evenly into the bottom and sides of an ungreased springform pan. Chill while preparing the filling.

Bake the crust in a preheated oven for 8-10 minutes, until lightly golden.

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

Wrap the outside of the springform pan in heavy-duty aluminum foil.

Place the room temperature cream cheese into the bowl of a stand mixer. Cream for 2 minutes until smooth.

Add granulated sugar and cream for another 2 minutes.

Add sour cream, lemon juice, vanilla, and a pinch of salt. Mix on low just until combined.

Lightly whisk eggs and slowly add to the mixture on low speed.

Layer the cheesecake in the crust: half of the cheesecake batter, half of the apple compote, the other half of the batter, remaining apple compote, and all the crumble.

Gently press the crumble on top, bake in the water bath for 75-85 minutes.

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

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

Remove from the springform pan and let it sit at room temperature for 20-30 minutes before serving.