Start by preheating your oven to 325 degrees. Spray your springform pan with non-stick spray and set aside.
In a bowl combine crushed graham crackers, melted butter, sugar, and salt. Mix until evenly combined. Mixture should stick together easily.
Add to springform pan. Press into bottom of pan then up the edges.
Cook in oven for 10 minutes. Let cool then place in fridge while making cheesecake filling.
Cheesecake Filling
Change oven to 300 degrees. In a large bowl combine softened cream cheese, brown sugar, and flour with an electric mixer. Be sure to use a low speed and continually scrape edges of bowl down.
Add sour cream, vanilla extract, eggs, and cinnamon. Mix on a low speed until completely combined.
Pour into crust.
Cinnamon Apple Topping
Chilling the apples beforehand makes them easier to work with. Use an apple peeler to remove the skin, slice, and decor your apples. Cut the remaining apple slices in half. Place on top of cheesecake by starting on the outside and slightly overlapping slices as you go around.
In a separate bowl combine sugar and cinnamon. Sprinkle on top of apples.
Bake in oven for 1 hour and 30 minutes. Now, turn off the oven but keep the cheesecake in the oven. Next, oven the oven ajar with the cheesecake still in the oven.
Place cheesecake in fridge for at least 6 hours, but overnight is preferred.
When ready to serve remove siding of springform pan.
If you want to be a little extra, serve with whipped cream and caramel drizzle!