Preheat the oven to 400F. Line a large baking pan with parchment paper.

Either directly on the pan or in a bowl, combine all the brown sugar crumb ingredients. Mix until crumb-like texture, then add to half of the baking pan.

Add HALF of the sliced apples to the other half of the baking pan to toss in the half of the sugar and cinnamon. Drizzle with 1/4 cup of water to help add moisture. (You’ll want to roast the remaining half with sugar and cinnamon to top the cheesecake right before serving.)

Roast until juicy, about 15-20 minutes. Set aside to cool.

Note: If your apples are not tender, you can toss them in a saucepan over medium high heat with a little water to stir until super juicy.

Reduce the oven heat to 350F. Grease a 8-9” spring form cheesecake pan.

In a blender, combine the graham crackers and melted butter. Pulse until crumb-like, then press evenly along the bottom and sides of the cheesecake pan.

Bake for 10 minutes, then remove from heat to cool a few minutes.

In a blender, combine all ingredients. Blend until very smooth.

Pour half of the cheesecake filling in the crust, even out with the back of a spoon, then layer with the roasted peaches and half of the crumb. Spoon the remaining cheesecake filling on top.

Bake for 45-60 minutes, just until the center is set but still slightly jiggly.

Let cool in the oven with the door cracked for 20 minutes, then remove to chill in the fridge for at least 2-4 hours to overnight.

When ready to serve, cook the remaining apples in a saucepan or skillet over medium high heat with 1/4 cup sugar, 1/2 tsp. ground cinnamon and 2-4 tbsp. water (as needed) until super juicy and tender. Add the apples and the remaining crumb on top to enjoy!