FOR CRUST: 

Heat over to 350F.  Put all ingredients in a bowl and mix together until evenly distributed. Place in an 8″ or 9″ springform pan and using your fingers press gently over the bottom and up the sides of the pan.  Bake in preheated over for about 8-10 minutes.

APPLE PIE FILLING: 

1. In a large pot over medium heat, add apples, sugars, lemon juice, salt, cinnamon, and nutmeg. Let simmer for 8 minutes. 
2. In a small bowl, whisk together cornstarch and water, then pour over apples. Continue simmering until thickened, 2 minutes more. Remove from heat and let cool completely.

FOR CHEESECAKE FILLING:

      1. In a large bowl using hand mixer (or you can use stand mixer) beat cream cheese and sugar until no lumps remain. Add eggs, sour cream and vanilla and beat until just combined.  Then add flour and salt. 

     2. Pour mixture over your crust.

     3. Wrap the bottom on your pan in aluminum foil and place in a large roasting pan. Pour enough boiling water to come up halfway in the baking pan.

     4. Sprinkle your topping over the cheesecake and bake until center of the cheesecake only slightly jiggles.  Will be about 1 hour and 30 minutes depending on your over.  So I would check it after 1 hour 10 minutes. Once done, turn off the heat, prop open the oven door and let it sit for about an hour.

     5. Remove foil and refrigerate cheesecake for at least 3 hours or completely chilled. 

ENJOY!

FOR TOPPING: 

In a large bowl, mix together the  flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.