Preparation

• Preheat oven to 350°F (177°C). Have your ingredients ready and salted caramel prepared.
• Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust.
• Bake the crust for 10 minutes.
• Make the streusel topping: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter until the mixture resembles coarse crumbs.
• Prepare the apples: Mix the thinly sliced & chopped apples, brown sugar, lemon juice, and cinnamon together in a medium bowl. Set aside.
• Make the filling: Beat the cream cheese and brown sugar together on medium-high speed in a large bowl until smooth. Add the sour cream and vanilla extract, then beat until fully combined. Add the egg and beat on medium speed just until combined.
• Assemble the layers: Spread the cheesecake filling into the crust. Spoon apples in an even layer on top of the cheesecake filling. Drizzle salted caramel over the apples. Sprinkle cold streusel evenly on top.
• Lower the oven temperature to 325°F (163°C) and bake the pie for 45 minutes.
• Set the pie on a wire rack and cool for 1 hour at room temperature. Then place it in the refrigerator and chill for at least 2 hours and up to 2 days before serving.