Prepare the crust: Combine graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter until the mixture resembles wet sand. Press into the bottom and halfway up the sides of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes.

Prepare the apple layer: Peel and thinly slice apples. Toss with brown sugar and cinnamon.

Prepare the crisp topping: Mix flour, brown sugar, cinnamon, and quick oats. Stir in melted butter until crumbly.

Prepare the cheesecake filling: Beat cream cheese and sugars until smooth. Add cinnamon and cornstarch, mixing well. Blend in sour cream and vanilla extract. Add eggs one at a time, mixing after each addition.

Assemble the cheesecake: Pour filling over the baked crust. Layer the cinnamon-coated apple slices evenly on top, avoiding any excess juice. Sprinkle the crisp topping over the apples.

Bake the cheesecake: Wrap the springform pan with foil to prevent water ingress. Place it in a large roasting pan and add boiling water until it reaches halfway up the sides of the springform pan. Bake at 325°F (163°C) for about 70-80 minutes, or until the center is set.

Cool and chill: Remove the cheesecake from the water bath and cool to room temperature. Refrigerate for at least 6 hours or overnight before serving.