Preheat the oven to 325°F (160°C).

Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter in a bowl until combined.

Press the crust mixture firmly into the bottom of a 9-inch springform pan and bake for 10 minutes.

In a large bowl, beat the cream cheese until smooth and creamy using an electric mixer.

Add the sour cream, granulated sugar, eggs, and vanilla extract to the cream cheese, beating until fully combined.

Gently fold in the diced apples, lemon juice, and cinnamon into the cheesecake batter until evenly distributed.

Pour the cheesecake batter over the cooled crust, spreading it evenly.

In a separate bowl, combine brown sugar, flour, rolled oats, cold butter, and salt to make the crumble topping, mixing until crumbly.

Sprinkle the crumble topping evenly over the cheesecake filling.

Bake the cheesecake for about 60-70 minutes, or until the edges are set and the center has a slight jiggle.

Turn off the oven and crack the door, letting the cheesecake cool in the oven for an hour.

Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving.

Slice and serve your apple crumble cheesecake, enjoying each decadent bite.