Preheat the oven to 350°F. Heat the oven to 350°F. Mix the honey graham cracker crumbs with 2 tablespoons granulated cane sugar and 6 tablespoons melted unsalted butter for 45 seconds. Press the damp crumbs firmly across the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 9 to 10 minutes, then cool for 20 minutes at room temperature. The crust should look one shade darker and smell toasted at minute 9. Its surface will feel dry rather than greasy when you tap an edge gently. Go past 12 minutes and the sugar can darken too far, which makes the base bitter and hard to cut. Bake briefly at 350°F because the crust will bake again with the filling.

Set a wide saucepan over medium heat, about 5 on a 10-dial. Add 2 tablespoons unsalted butter and the diced Honeycrisp and Granny Smith apples. Stir in 1/4 cup light brown sugar, 1 teaspoon ground cinnamon, 1 tablespoon fresh lemon juice and 1 tablespoon cornstarch. Cook for 8 to 10 minutes and fold every 90 seconds so the apples soften evenly. At minute 8, the apple edges should look translucent while the centers still hold their shape. The juices should coat the pieces instead of pooling thinly. You’ll smell warm cinnamon and caramelized sugar. Cook past 12 minutes and the apples can collapse into sauce. (My first batch went too soft, the topping disappeared into the filling.) Stop at tender because the apples finish cooking in the oven.

Keep the cream cheese, sour cream and eggs near 70°F before mixing. Beat 32 ounces full-fat cream cheese with 1 cup granulated cane sugar for 2 minutes on low speed. Mix in 1 cup full-fat sour cream and 2 teaspoons pure vanilla extract for 30 seconds. Add 4 large eggs one at a time, mixing 20 seconds after each and scraping the bowl once halfway through. Pour the filling over the cooled crust, then spoon the cooled apples unevenly across the surface. Mix 3/4 cup old-fashioned rolled oats, 1/2 cup all-purpose wheat flour, 1/2 cup light brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon fine sea salt and 6 tablespoons melted unsalted butter. Scatter the clumps loosely over the apples. Overmixing the filling traps air and causes puffing. Gentle mixing keeps Apple Crisp Cheesecake dense and creamy.

Lower the oven to 325°F and bake the assembled cheesecake for 65 to 75 minutes. Rotate the pan once at minute 45 so the streusel colors evenly. At minute 65, nudge the pan gently. The outer 2 inches should look set while the center moves as one soft 2-inch circle. Turn the oven off and leave the cheesecake inside for 30 minutes with the door cracked. The streusel should be deep golden with a few darker oat tips. The apples will look glossy between the crumb clusters and the center should not ripple like liquid. Bake past 80 minutes and the filling can turn dry and grainy. Pull it too early and the center may slump after chilling. Slow 325°F heat keeps Apple Crisp Cheesecake creamy while the topping browns.

Cool the cheesecake at room temperature for 60 minutes, then refrigerate it at 40°F for at least 6 hours. Remove the pan sides only after the center feels firm. Warm 1/3 cup salted caramel sauce to about 90°F for 15 to 20 seconds, then drizzle it in uneven ribbons over the streusel. Slice with steady downward cuts and wipe between portions. Each slice should show a compact graham crust, a thick creamy ivory center and tender cinnamon apples under rough golden crumbs. The caramel should fall in thin amber trails and small pools, not blanket the topping. Cut before 6 hours and the center can drag onto the knife and slump. Chill fully because cold fat and proteins set the Apple Crisp Cheesecake structure.