In a large bowl stir together the graham cracker crumbs, brown sugar, butter, and cinnamon until fully combined.
Firmly press the crumbs into an 8 to 10-inch springform pan.
I like to form the crust along the sides as well, use a flat bottomed glass or measuring cup to help press down the crumbs.
Place this in the freezer while you assemble the filling.
In a large bowl with an electric hand mixer whip the cream cheese until smooth.
Add the granulated sugar and mix it in until combined.
Add the powdered sugar and vanilla, mix until combined, set aside.
In a large bowl with an electric hand mixer, whip until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until there are no streaks left.
Fold in half of the apples.
Pour this mixture into the crust, smooth out the top.
Add the remaining apples on top and gently press them in.
Cover and place in the fridge for 8 hours, or overnight.
Remove the outer rim of the pan, slice and serve.
ENJOY!
