• Preheat the oven to 350°F and wrap a 9-inch springform pan in foil or place into a baking bag to protect water leakage.

Prepare the Crust

• Crush the graham crackers in a food processor until finely ground.
• Mix with brown sugar and melted butter until evenly moistened.
• Press firmly into the bottom and slightly up the sides of the springform pan.
• Bake for 10 to 12 minutes, then remove and let cool.
• Reduce oven temperature to 300°F.

Make the Cheesecake Batter

• In a large bowl, beat the cream cheese and powdered sugar until smooth and fluffy.
• Mix in the Greek yogurt and vanilla extract until combined.
• Add the eggs one at a time, mixing on low speed just until blended. Don’t overbeat.
• Pour half of the cheesecake batter over the cooled crust.

Add the Batter and Apple Pie Filling

• Spoon half of the chopped apple pie filling evenly over the batter.
• Top with the remaining cheesecake mixture, then finish with the remaining apple pie filling spread across the top.

Prepare the Crumble

• In a separate bowl, combine the flour, brown sugar and cinnamon for the crumble.
• Cut in the chilled butter until the mixture resembles coarse crumbs. It should be crumbly but stick together when squeezed.
• Sprinkle evenly over the cheesecake.

Bake the Cheesecake

• Set the springform pan on a clean kitchen towel inside a large roasting pan.
• Add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.
• Bake for 80 to 90 minutes, until the edges are set and the center has a slight wobble.
• Tent loosely with foil halfway through if the crumble browns too quickly. The internal temperature should reach about 150°F.

Chill, Slice and Enjoy

• Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour.
• Remove from the water bath and cool at room temperature for another hour.
• Cover and refrigerate at least 6 hours or overnight before slicing and serving.