✓ Preheat oven to 350°F (175°C); line a 9‑inch springform pan with parchment.

✓ Combine 3 cups graham cracker crumbs, 1/2 cup melted butter, and 1/4 cup flour; stir until moisture coats crumbs.

✓ Press crumb mixture evenly into the pan bottom; bake 8 minutes until lightly golden, then set aside.

✓ In a saucepan over medium heat, melt 3 tbsp salted butter; add sliced apples, 1‑2 tbsp cider, 1/3 cup light brown sugar, 1 ¼ tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, 1⁄8 tsp allspice, and lemon juice.

✓ Cook apples, stirring occasionally, for 5 minutes or until they begin to soften and caramelize.

✓ Mix 2 tsp cornstarch with 2 tsp water; stir into apples and cook 2 minutes until sauce thickens and becomes glossy; remove from heat.

✓ In a large bowl, beat 32 oz cream cheese until smooth; add 1 ½ cups sugar and beat 2 minutes until light.

✓ Add 4 eggs one at a time, mixing on low speed; ensure each egg is fully incorporated before adding the next.

✓ Stir in 2 tsp vanilla, 1 ½ tsp cornstarch, 3⁄4 cup sour cream, 1 tsp cinnamon, ¼ tsp nutmeg, and 1⁄8 tsp ground cloves; mix until just combined.

✓ Fold the caramelized apple mixture into the cheesecake batter gently; avoid overmixing to keep a smooth texture.

✓ Pour cheesecake‑apple batter over the pre‑baked crust; smooth top with a spatula.

✓ Place a shallow pan of water on the lower rack of the oven; this creates a steam bath.

✓ Bake for 55‑60 minutes, or until the edges are set and the center jiggles slightly when the pan is gently shaken.

✓ Turn off oven, crack the door, and let cheesecake cool inside for 1 hour; this prevents cracking.

✓ Remove from oven and cool completely on a wire rack before refrigerating.

✓ Cover and chill for at least 4 hours or overnight for optimal set.

✓ In a bowl, combine 1/2 cup rolled oats, 1/4 cup brown sugar, ½ tsp cinnamon, 1⁄8 tsp salt, and ¼ cup cold butter; rub with fingertips until mixture resembles coarse crumbs.