✓ Preheat oven to 325°F (163°C) and center the rack

✓ Combine graham cracker crumbs, melted butter, and optional sugar; stir until wet sand consistency

✓ Press crumb mixture into bottom of 9‑inch springform pan and refrigerate 10 minutes

✓ Beat cream cheese until smooth for 2 minutes

✓ Add granulated sugar and vanilla extract; beat until light and airy

✓ Add eggs one at a time on low speed, stopping as soon as blended

✓ Fold in sour cream and all‑purpose flour with a spatula

✓ Pour batter over crust and smooth top

✓ Place springform pan in larger roasting pan, fill with hot water halfway up sides

✓ Bake 55–60 minutes until edges set and center jiggles slightly

✓ Turn off oven, crack door, cool inside for 1 hour

✓ Remove from water bath and refrigerate at least 4 hours

✓ Melt butter in skillet over medium heat until foamy

✓ Stir in brown sugar and cinnamon; bubble for 2 minutes

✓ Add apple slices and lemon juice; sauté 5 minutes until tender and caramelized

✓ Cool topping slightly then spread over chilled cheesecake

✓ Refrigerate 30 minutes to meld flavors

✓ Run knife around edge, release springform, slice with warm knife

✓ Serve each slice with optional caramel sauce and pair with white wine or spiced tea