Step 1

In a large bowl stir together the graham cracker crumbs, brown sugar, butter, and cinnamon until fully combined. Firmly press the crumbs into an 8 to 10-inch springform pan. I like to form the crust along the sides as well, use a flat bottomed glass or measuring cup to help press down the crumbs. Place this in the freezer while you assemble the filling.

Step 2

Beat heavy whipping cream until stiff peaks form. Set aside.

Step 3

Beat cream cheese for 2 to 3 minutes on medium-high speed until light and fluffy.

Step 4

Beat in powdered sugar until no lumps remain.

Step 5

Beat in sour cream and vanilla extract.

Step 6

Fold in half of the apples. Pour this mixture into the crust, smooth out the top.

Step 7

Add the remaining apples on top and gently press them in. Cover and place in the fridge for 8 hours, or overnight. Remove the outer rim of the pan, slice and serve.

Step 8

Pipe fresh whipped cream onto the top of the cheesecake and sprinkle with apple pie spice just before serving if desired!