1. Preheat oven to 350F.

2. In a food processor, add graham cracker crumbs, cinnamon, nutmeg, ginger, cloves, butter and sugar. Pulse to combine all ingredients.

3. Add graham cracker crumb mixture to 9-inch springform pan. Use the bottom of a glass to smooth out the graham cracker crumbs along the bottom and sides of the pan. Bake in preheated oven 8 minutes. Remove from oven and set aside. Reduce oven temperature to 325F.

4. Make the Apple Filling. In a large bowl add ingredients for apple filling. Toss to combine.

5. Make the Crumble Topping. In a medium size bowl, combine all ingredients for crumble topping. Use a fork to claw/mix the ingredients together. Place in refrigerator to cool and firm up until ready to use.

5. Make the cheesecake filling.

In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, add softened cream cheese, sour cream and sugar. Beat on medium speed until smooth and creamy, roughly 2-3 minutes, scraping down the bowl halfway through. Add in the vanilla and salt and beat just until combined. Scrape down bowl of mixer.

Add eggs, one at a time, and mix JUST until combined. Scrape down the bowl in between adding the eggs to ensure the batter is completely mixed together. You don’t want to overmix the batter at this point, as overmixing can create too much air in the batter and cause the cheesecake to crack when baked. You can alternatively mix the eggs in by hand, since it is a bit more gentle.

6. Add half the cheesecake batter to the cooled graham cracker crust. Sprinkle half the apple mixture over cheesecake filling. Pour remaining cheesecake batter over top. Sprinkle remaining apple filling on top of cheesecake. Crumble the crumble topping over top of cheesecake.

7. Get the cheesecake ready to bake. Wrap the bottom and sides of the springform pan with aluminum foil. Place in a large roasting pan and add boiling hot water to bottom of pan so that it is 2 inches up the sides of the springform pan. You want to make sure the water is not higher than the aluminum foil covering.

6. Bake the cheesecake. In the preheated 325F oven, add the cheesecake/roasting pan and bake for 50-60 minutes. The center should jiggle slightly and the edges should be set. Prop the oven door open and allow the cheesecake to sit in the warm oven for 1 hour to cool.

7. Meanwhile, make Apple Cider Caramel. In a large pan, add apple cider and ground cinnamon. Bring to a boil. Boil for 5-10 minutes until reduced and thickened, stirring frequently. Reduce heat to medium and stir in sugar. Stir until sugar dissolves, then allow to bubble for 30 seconds. Remove from heat. Slowly stir in heavy cream and butter. Pour caramel into a glass jar to store.

8. Allow the cheesecake to sit in fridge for 4 hours or overnight, covered, before serving. Drizzle the apple cider caramel over cheesecake, serve and enjoy!