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 for 3–5 minutes until slightly softened, then remove and set aside.

Mix a few tablespoons of hot apple sauce with cornstarch until smooth, stir back into the pan, and cook for about 1 minute until thickened.

Let both the apple mixture and apple sauce 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 butter and mix until coated.

Make sand-like crumbs or larger crumbs, then place in the fridge while preparing the rest.

Melt butter and crush graham crackers into fine crumbs. Stir in salt and cinnamon, then add melted butter.

Press the mixture evenly into an ungreased springform pan and chill.

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

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

Wrap the springform pan in aluminum foil to prevent leaks.

Cream room temperature cream cheese in a stand mixer until smooth.

Add sugar and cream until silky, then add sour cream, lemon juice, vanilla, and salt.

Lightly whisk eggs then mix into batter until fully incorporated.

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

Pour hot water into the roasting pan and transfer it to the oven.

Bake in the water bath at 325°F (165°C) for 75-85 minutes.

Turn off oven and let cheesecake sit for another 60 minutes, then cool at room temperature.

Chill in the refrigerator for at least 6 hours, then release springform pan and serve.