Prepare the cheesecake base by mixing graham cracker crumbs, melted butter, and granulated sugar, then press into the bottom of a springform pan.

Make the apple filling by tossing diced apples with cinnamon and nutmeg, then set aside.

Create the crisp topping by mixing oats, flour, brown sugar, and cinnamon, then blend in softened butter until crumbly.

Assemble the cheesecake by beating cream cheese, sugar, and vanilla, then adding eggs and folding in the apple mixture. Pour over the crust and top with crisp mixture.

Bake at 325°F for 55-60 minutes until set, then cool in the oven with the door ajar for 60 minutes before refrigerating for at least 240 minutes.