Preheat your oven to 350 degrees and prepare a 9” springform pan by spraying with non-stick spray and set aside. (For added protection, you can add a round of parchment paper along the bottom of the springform as well)

Prepare the crust by adding about 1 ½ packages graham crackers to a food processor and pulse until you get about 2 cups of crumbs. Add in brown sugar, cinnamon, and melted butter and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1” up the sides. Bake for 10 minutes or until golden brown. Remove and allow to cool on a wire rack.

To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.

With the mixer on low speed, slowly add both sugars and flour. Once combined, increase to medium speed, and mix for an additional 1-2 minutes.

Add the vanilla extract and heavy cream and mix until just combined.

Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Be careful not to overmix after adding the eggs!

Pour the prepared batter into the prepared pan and gently tap to release any air bubbles.

Bake at 350 for 15 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 40 minutes.

While the cheesecake is baking, prepare the apples by adding sliced apples, brown sugar, cinnamon, and cardamom into a medium saucepan and heat over medium heat until the sugar is completely melted, and the apples are soft. Remove from heat and stir in vanilla extract.

Prepare the crumble by adding flour, brown sugar, cinnamon, quick outs, and melted butter into a medium bowl and use a fork to combine until you get a sand like consistency.

After your cheesecake has baked for 40 minutes, carefully remove from the oven, and arrange the apples in an even layer over the cheesecake.

Sprinkle the cinnamon crumble over top of the apples into an even layer.

Place the cheesecake back in the oven for an additional 15-20 minutes or until the crumble is golden brown.

Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15-20 minutes before removing.

Allow to cool on a wire rack until completely cooled and place in the refrigerator for at least 6 hours but overnight is recommended.

After the cheesecake has set, drizzle the top of the cheesecake with caramel sauce. Refrigerate until ready to serve or up to three days.