• Preheat the oven to 300℉. Grease a 9" springform pan and set aside.

Make the graham cracker crust:

• In a medium bowl, combine the graham cracker crumbs and the brown sugar. 
  1 ½ cups (150g) graham cracker crumbs, ¼ cup (50g) light brown sugar
• Stir in the melted butter and continue stirring until mixture is moist. 
  6 tablespoons (85g) unsalted butter
• Transfer to the prepared pan and pack in tightly. Chill the crust while you make the filling.

Make the cheesecake filling:

• Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy, about 2 minutes. Add the condensed milk, sour cream, vanilla, and cinnamon and continue to beat until smooth.
  16 ounces cream cheese, 14 ounces sweetened conensed milk, ½ cup (114g) sour cream, ½ teaspoon vanilla extract, ½ teaspoon cinnamon
• Transfer the filling to the crust, smoothing out into an even layer. Bake for 45-50 minutes, or until the cheesecake is slightly golden in color. Cool completely, then chill in the refrigerator for 4-6 hours.

Make the apple topping:

• In a large skillet, melt the butter completely over medium heat.
  2 tablespoons unsalted butter
• Add the apples, cinnamon, and lemon juice and cook until soft, stirring occasionally, about 6-8 minutes.
  4 medium apples (600g), 1 teaspoon cinnamon, 1 teaspoon lemon juice
• Add the maple syrup and cook an additional 1-2 minutes. Remove from heat and cool completely before assembly.
  ¼ cup (60ml) maple syrup

Assemble the cheesecake:

• Before serving, top the chilled cheesecake with the cooled apple pie topping.