1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
2. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar. Press this mixture evenly into the bottom of the pan, creating a firm base. Bake for 10 minutes, then set aside to cool.
3. Prepare the apple filling: In a skillet over medium heat, melt 2 tablespoons butter. Add chopped apples, brown sugar, cinnamon, nutmeg, and flour. Cook for about 5-7 minutes, stirring occasionally until the apples soften and the mixture thickens slightly. Remove from heat and let cool.
4. In a large bowl, beat the cream cheese with 1 cup sugar until smooth and creamy, about 3-4 minutes. This is one of my favorite moments—the cream cheese turning silky is like magic.
5. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Be careful not to overmix, just until everything is combined.
6. Pour half of the cheesecake batter over the cooled crust. Then, evenly spread the apple filling on top of the batter.
7. Gently spoon the remaining cheesecake batter over the apples, smoothing the top with a spatula.
8. Make the crumble topping: In a bowl, mix flour, brown sugar, oats, and a pinch of salt. Cut in cold butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
9. Sprinkle the crumble topping evenly over the cheesecake.
10. Bake for 55-65 minutes, or until the edges are set and the center slightly jiggles when you gently shake the pan. Remember, cheesecake continues to cook as it cools.
11. Turn off the oven, slightly crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
12. Remove from oven, run a knife around the edges, and refrigerate for at least 4 hours or overnight for the best texture.

Whenever I bake this with Ouma, we sneak tastes of the crumble topping before it even finishes baking. It’s those little moments of joy that make baking with family so special.