Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the springform pan. Bake for 8-10 minutes, then let it cool.

Prepare the Apple Pie Filling:

In a saucepan over medium heat, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and water. Stir frequently and cook for about 8-10 minutes, until the apples are softened and the mixture has thickened. Let it cool.

In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.

If you like, you can mix 1/2 teaspoon of cinnamon into the cheesecake batter for a slight cinnamon swirl.

Pour half of the cheesecake filling over the graham cracker crust. Gently spoon half of the apple pie filling on top of the cheesecake batter.

Pour the remaining cheesecake filling over the apples and then spoon the remaining apple pie filling on top. You can swirl the apple mixture lightly into the cheesecake batter using a knife or leave it as is.

Wrap the bottom of the springform pan with aluminum foil to prevent water from leaking in. Place the cheesecake in a large roasting pan and add hot water to the pan, about halfway up the sides of the springform pan (water bath method). Bake for 60-70 minutes, or until the center is just set and slightly jiggly.

Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour. Then remove the cheesecake and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.

Once chilled, slice and serve this decadent Apple Pie Stuffed Cheesecake, combining the best of apple pie and creamy cheesecake in one indulgent dessert!