Preheat your oven to 350°F (175°C). In a mixing bowl, combine all-purpose flour and cold, cubed butter. Use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs. Press this mixture firmly into the bottom of a 9-inch springform pan, then bake for 10-12 minutes until it is slightly golden and fragrant. Set it aside to cool while you prepare the filling.

In a large mixing bowl, beat 16 ounces of softened cream cheese using an electric mixer until it’s smooth and creamy, about 2-3 minutes. Gradually add in 1 cup of sugar, continuing to mix until fully incorporated. Next, add 3 large eggs, 1 cup of sour cream, and 1 tablespoon of vanilla extract, mixing until the batter is silky and uniform.

Peel and slice about 3 cups of your favorite baking apples. In a separate bowl, toss the apple slices with 1 teaspoon of cinnamon and ½ teaspoon of nutmeg until they are evenly coated. Once your crust has cooled, layer the seasoned apples evenly over the baked crust.

Gently pour the creamy cheesecake filling over the layer of spiced apples, using a spatula to smooth the top for an even appearance. Tap the springform pan lightly on the counter to release any air bubbles trapped within the filling.

Combine 1 cup of all-purpose flour with ½ cup of softened butter and ⅓ cup of sugar in a clean mixing bowl. Blend these ingredients until they form a crumbly texture. Sprinkle this crumble topping generously over the cheesecake layer.

Place the assembled cheesecake in the preheated oven and bake for about 55-60 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle. Once baked, turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

After cooling, transfer your cheesecake to the refrigerator. Chill for at least 4 hours, or preferably overnight. When ready to serve, gently run a knife around the edge of the springform pan before releasing the sides. Slice into wedges and enjoy chilled or at room temperature.