Sweet Monkey

1. Preheat oven to 350° F. Line and grease bottom and sides of a 9” springform. 
2. Combine graham cracker crumbs, brown sugar, cinnamon and melted butter. Press crust down and up the sides of pan. Bake for 10 min, set aside. Turn oven to 325°F.
3. In a bowl add lemon juice, sugars, cinnamon and cornstarch to diced apples. Mix together, cover, set aside.
4. Make crumb: combine melted butter, flour, sugars, and cinnamon. Set aside. 
5. Make cheesecake filling: beat cream cheese till smooth. Add in sugar. Add in flour. Add in eggs one at a time and mix on low speed till just incorporated. On low speed add in sour cream and vanilla extract, till combine. 
6. Fill pan with a little less than half of the cheesecake filling. Scoop 1/4 of the apples on top of filling. Add 1/4 of crumb on top. Add another 1/4 of apples on top of crumb. Add remaining cheesecake filling. Sprinkle half of the remaining crumb on top. You should have some apples and crumb left over, set in fridge. 
7. Cover sides and bottom of springform pan with tinfoil. Place springform pan on a baking sheet, filled with a little hot water. By placing it on a baking sheet vs a deep pan with water the crust turns out really nice. 
8. Bake for 90 min. Once baked crack oven open for 30 min to let cheesecake rest. Remove cheesecake from oven, put on a cooling rack for 30 min. Transfer to fridge overnight. Add topping + enjoy!