For the apple filling

1. Peel and dice the apples into small pieces (about the size of a dime) and squeeze a lemon over top and stir to combine.
2. Combine the dry ingredients and then toss together with the apples until fully coated. Pour the maple syrup over top and gently stir.
3. Heat apples on the stove over medium heat for 15-20 minutes until soft. Stir occasionally, add 1 tablespoon of water at a time as needed to prevent sticking. Cook until the apples are fork tender and the sauce has thickened. Allow the apple filling to cool prior to using.

For the crust and topping

1. Preheat the oven to 350° Line an 8-inch square pan with parchment paper.
2. Grind the graham crackers into a fine crumb. Mix together with the brown sugar and then stir in the melted butter until well combined. Press the crumbs firmly into the pan and set aside.
3. Prepare the crumble topping. Dice 3 tablespoons of butter into small pieces and combine with the dry ingredients. Use a pastry cutter or two forks and press the butter into the dry ingredients until it resembles a crumbly mixture and the butter is broken down into smaller pieces. If the mixer is still dry, an additional 1 tablespoon of cold butter. Refrigerate while preparing the filling.

For the filling and assembly

1. In a large mixing bowl, beat the cream cheese together with the sugar until it is smooth and free of lumps, scraping down the bowl occasionally.
2. Next add the sour cream and vanilla extract and mix at low speed until combined. Next, add the eggs and continue beating until well combined. Scrape down the side of the bowl and stir together. Pour over top of the cheesecake filling. Sprinkle the top with the crumble.
3. Bake in a preheated oven for 30-35 minutes.  The center of the cheesecake should be only slightly giggly. Remove from the oven and cool completely in the pan. Then refrigerate for a minimum of 2 hours prior to slicing and serving. Serve with salted caramel sauce.