Preheat the oven to 350°F (175°C).
Prepare the crust by mixing graham cracker crumbs and melted butter.
Bake the crust for 10 minutes and allow it to cool.
In a large bowl, mix softened cream cheese and granulated sugar until smooth.
Add eggs one at a time, mixing until just incorporated.
Stir in vanilla extract and pour the filling into the cooled crust.
Prepare the apple filling by sautéing sliced apples with brown sugar and cinnamon.
Layer the sautéed apples on top of the cheesecake filling.
Make the crumble topping by mixing oats, flour, brown sugar, and cold butter until crumbly.
Sprinkle the crumble topping evenly over the apples.
Bake for 55-60 minutes, until the center is set but still jiggly.
Allow cheesecake to cool at room temperature before refrigerating.
Chill for at least 4 hours or overnight before serving.
