• Gather all ingredients before starting recipe.
• Preheat oven to 350°℉

Crust

• Add 1 cup graham cracker crumbs to food processor and pulse 6 to 8 times or until finely ground to make 1 cup.
  
• Melt 1/4 cup unsalted butter and separate one egg reserving the white. Add melted butter, 1 large egg white and 3 tbsp sugar to food processor and pulse until well combined, 4-5 times.
  
• Scatter crumb mixture evenly on the bottom and sides of a 7 inch deep sided spring form pan with removable bottom. Using a straight-sided glass or dry measuring cup, firmly press crumbs on bottom and against sides of pan.
  
• Bake crust in pre heated oven until golden brown around the edges, 12 to 14 minutes.
• Cool completely on a wire rack, about 10 minutes.

Cream Cheese Filling

• Meanwhile, pour 3/4 cup heavy cream into a small saucepan and heat over medium low heat. Sprinkle 1 1/4 tsp unflavored gelatin evenly over cream. Let stand 5 minutes. Stir in 3 tbsp sugar and 1 tbsp vanilla extract. Cook over medium-low heat, stirring constantly, until gelatin and sugar are dissolved, 4 to 5 minutes.
• Transfer cream mixture to food processor. Pinch 1 8 oz package cream cheese into 1 to 2 inch pieces and add to food processor. Add 3/4 cup milk (plus 1 tablespoon of white vinegar to make buttermilk) and apinch of kosher salt. Process mixture until smooth, 20 to 30 seconds; pour the filling into the cooled crust.
  

Crumble Topping

• Combine 1/2 cup cubed unsalted cold butter ,1/2 cup chopped walnuts, 2 tbsp brown sugar, 3 tbsp sugar, 6 tbsp flour, pinch of cinnamon and kosher salt each and and toss until the butter is evenly coated.
  
• Spread crumble topping on a parchment lined baking sheet and place in a preheated oven and bake for 20-25 minutes or until the topping looks golden.
  
• Remove from oven and allow to cool.

Assembly

• Cobine 8 oz can of apple pie filling and 1 tbsp lemon juice and stir to combine.
• Starting with the bottom layer, add 3-4 apple slices
  
• Alternate cream cheese filling with apple slices and finish with the cream cheese on top.
  
• Top the set cheesecake with dollops of apple pie filling, then top with crumble topping.
  
• Refrigerate for 8 hours or overnight.

Serving

• Drizzle with caramel sauce and serve.