Preheat your oven to 350°F (175°C). Wrap the outside bottom of a 9-inch springform pan with heavy-duty aluminum foil to prevent water bath leakage.

In a medium bowl, combine graham cracker crumbs and 2 tablespoons of granulated sugar. Pour in the melted butter and mix until all crumbs are moistened.

Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and let cool slightly while you prepare the filling.

In a large mixing bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.

Add 1 cup of granulated sugar and all-purpose flour to the cream cheese. Beat on low speed until just combined, then increase to medium and beat for another 1-2 minutes, scraping down the bowl as needed.

Stir in the sour cream and vanilla extract until just combined. Be careful not to overmix.

Add the eggs one at a time, beating on low speed until just incorporated after each addition. Do not overmix; overmixing can introduce too much air, which can cause cracks.

Pour the cheesecake batter over the baked crust in the springform pan.

Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

Carefully transfer the roasting pan to the preheated 350°F (175°C) oven. Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.

Turn off the oven, crack the door open slightly, and let the cheesecake cool in the water bath in the oven for 1 hour. This helps prevent cracking.

Remove the cheesecake from the water bath and carefully remove the foil. Let it cool completely on a wire rack at room temperature.

While the cheesecake cools, melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the sliced apples, brown sugar, cinnamon, nutmeg, lemon juice, and water/apple juice.

Cook, stirring occasionally, for 8-12 minutes, or until the apples are tender-crisp but still hold their shape. Remove from heat and let cool slightly.

In a small bowl, combine old-fashioned oats, all-purpose flour, brown sugar, cinnamon, and salt. Add the cold butter pieces.

Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

Once the cheesecake has cooled to room temperature, gently spread the spiced apple topping evenly over the top.

Evenly sprinkle the oat crisp topping over the apples.

Return the cheesecake (without the water bath) to the oven, preheated to 350°F (175°C), for 15-20 minutes, or until the crisp topping is golden brown and the apples are warmed through.

Remove from the oven and let cool completely on a wire rack before chilling. Once fully cooled, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

To serve, run a thin knife around the edge of the pan before releasing the springform sides. Slice and enjoy!