Preheat oven to 350 degrees Fahrenheit.

Add all crumble ingredients to a Ziploc bag. Seal the bag and knead with your hands until combined. Fill the bottom of a nine inch Springform pan with crumble to create a crust, using the back of a spoon to spread it evenly across the bottom of the pan (approximately 1/4 inch thickness). Crumble the rest of the mixture onto a lined cookie sheet in a single layer. Place the springform pan and the cookie sheet in the oven and bake for 10 minutes. Set aside.

To prepare caramelized apples, melt butter in a large saucepan. Add diced apples, cinnamon, brown sugar, and lemon juice. Cook on medium heat, stirring occasionally, until apples are tender and a syrup has formed. Set aside.

In a standing mixer, or with a hand mixer, cream the cream cheese and sugar for two to three minutes on medium speed. Once combined, add the salt, vanilla extract, and lemon juice. Lower the speed and slowly add the eggs, heavy cream, sour cream, and cornstarch.

Pour half of the cheesecake mixture into the graham crust. Sprinkle half of the crumble over it. Sprinkle half of the caramelized apples on top of that, and pour the remaining cheesecake mixture over it to fill the pan.

Seal the bottom of the springform pan with two layers of foil to keep liquid from the water bath from seeping in. Place the springform pan in a large baking pan on the center rack in your oven. Pour water into the baking pan, about half an inch to one inch high. Bake for one and a half hours. Once done, turn off the oven, crack the oven door open, and let it rest for 45 minutes. Remove from the oven and let it cool for 30 minutes. Refrigerate for at least six hours, preferably overnight.

Before serving, top the cheesecake with the remaining apples and crumble, and drizzle caramel sauce around the edges.