Step 1: Preheat the oven to 350°F. Wrap a 9-inch springform pan in foil multiple times and lightly grease it to prevent leaks during baking.

Step 2: Mix 3 cups graham crumbs, 3 tablespoons brown sugar, and 1/2 teaspoon cinnamon; stir in 1/2 cup melted unsalted butter and press into the bottom and halfway up the sides of the pan. Bake the crust for 8-10 minutes to help it stay firm and crunchy.

Step 3: Peel and thinly slice 2 large apples, then toss with 2 tablespoons brown sugar and 1 1/2 teaspoons cinnamon; refrigerate them to keep the flavors fresh.

Step 4: Mix 1/2 cup all-purpose flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, 1/2 cup quick oats, and 1/4 cup melted unsalted butter until crumbly for that irresistible topping.

Step 5: Beat 24 ounces full-fat cream cheese with 3/4 cup granulated sugar and 1/4 cup brown sugar until smooth; mix in 1/2 teaspoon cinnamon and 1 tablespoon cornstarch (or 2 tablespoons all-purpose flour), then add 1/2 cup sour cream and 1 teaspoon vanilla extract. Incorporate 3 large eggs one at a time until combined for a silky batter.

Step 6: Pour the batter over the crust, layer the apple slices evenly after discarding any juice, and sprinkle the crisp topping. Place the pan in a roasting pan with about 1 inch of boiling water. Bake for 50-60 minutes until the center has a slight wobble, then cool in the roasting pan to room temperature and refrigerate covered for at least 6 hours or overnight.

Step 7: Before serving, loosen the edges with a knife, remove the springform ring, and slice with a thin, sharp knife; drizzle with salted caramel sauce if desired. Adaptations for dietary preferences include swapping dairy with plant-based alternatives and using gluten-free flour.