Step 1: Prepare the Apple Pie Filling

1. Preheat oven to 400°F (200°C) and line a baking pan with parchment paper.
2. In a bowl, mix flour, brown sugar, melted butter, cinnamon, and salt until crumbly. Spread half the mixture on one side of the baking pan.
3. Toss half of the sliced apples with sugar, cinnamon, and ¼ cup water, then spread them on the other side of the baking pan.
4. Roast for 15-20 minutes or until juicy. Set aside to cool.

Note: If apples are not tender, heat them in a saucepan over medium heat with a splash of water until soft and juicy.

Step 2: Make the Graham Cracker Crust

1. Reduce oven temperature to 350°F (175°C). Grease an 8-9” springform pan.
2. Blend graham crackers and melted butter until crumbly. Press evenly into the pan’s bottom and sides.
3. Bake for 10 minutes, then let cool.

Step 3: Prepare the Cheesecake Filling

1. In a blender, combine ricotta, cream cheese, sour cream, sugar, eggs, flour, melted butter, and vanilla. Blend until smooth.

Step 4: Assemble & Bake

1. Pour half the cheesecake filling over the crust.
2. Layer with roasted apples and half of the crumb topping.
3. Spoon the remaining cheesecake filling over the top.
4. Bake for 45-60 minutes, or until the center is set but still slightly jiggly.
5. Let cool in the oven with the door slightly open for 20 minutes, then refrigerate for at least 2-4 hours (overnight is best).

Step 5: Final Topping & Serve

1. Before serving, cook the remaining apples in a saucepan with ¼ cup sugar, ½ tsp cinnamon, and 2-4 tbsp water until juicy and tender.
2. Add apples and remaining crumb topping over the cheesecake.
3. Slice and enjoy!