Step 1

Preheat oven to 300˚F (150˚C).

Step 2

Line a springform pan with a pie crust, pressing it around the sides of the pan until smooth.

Step 3

In a medium bowl, beat the cream cheese, sugar, vanilla, cinnamon, and nutmeg until smooth.

Step 4

Add the sour cream and mix together. Add in one egg at a time, whisking until smooth.

Step 5

Pour mixture into the springform pan and bake for 1 hour and 15 minutes.

Step 6

After baking, turn off the oven and let the cheesecake cool inside for 1 hour without opening the oven door.

Step 7

Turn up the oven temperature to 425˚F (220˚C).

Step 8

In a saucepan, add the apples, sugar, cinnamon, nutmeg, cornstarch, and water over medium-low heat. Stir occasionally until apples are soft (about 10 minutes), then remove from heat. Let cool.

Step 9

Once cool, spread apple pie filling over cheesecake.

Step 10

Cut the other pie crust in to ¼-inch (6 mm) strips and make a lattice pattern across the top.

Step 11

Brush with egg wash.

Step 12

Bake for 25 minutes, until golden brown.

Step 13

Chill until set then serve.

Step 14

Enjoy!