Add sliced apples, brown sugar, cinnamon and nutmeg to a large skillet and cook over medium heat for 6-7 minutes until very soft but not mushy. Set aside to cool completely.

Preheat oven to 350°F. Line the bottom of a high-sided 8-inch round springform pan with a round of parchment paper.

Place graham crackers, brown sugar and cinnamon in the food processor and pulse until fine crumbs. Add melted butter and pulse until combined. Press mixture evenly in baking pan.

Bake the crust for 8 minutes until lightly golden and dry. Reduce the oven temperature to 325°F.

Combine flour, oats, brown sugar, cinnamon and salt in a bowl. Mix in melted butter until large crumbs form. Set aside.

Beat cream cheese until smooth, add brown sugar and cinnamon, and beat until creamy. Add eggs one at a time, then mix in sour cream, vanilla and flour until combined.

Pour two-thirds of cheesecake batter into crust, spreading evenly. Spoon half of the apple filling over top, doling the remaining filling, then scatter with crumble topping.

Bake at 325°F for 45 minutes until crumble is golden and the center barely wobbles. Turn off the oven, leaving cheesecake inside for another 10 minutes.

Cool on a wire rack for 10 minutes, run a knife around edges, cool completely, then refrigerate for 4 hours before serving. Drizzle with salted caramel sauce.