Preheat oven to 325°F.

To a small bowl, add the melted butter, white sugar, all purpose flour, vanilla extract, and a pinch of salt. Mix together with a rubber spatula until the consistency resembles cookie dough.

Line an 8 x 8 baking pan with parchment paper. Press the dough tightly to the bottom of the pan and make sure it's even.

Bake for 15 minutes. Take out of the oven and allow to cool.

To a mixing bowl, add the diced apples, brown sugar, cinnamon, and nutmeg. Mix together well and set aside.

Add brown sugar, white sugar, all purpose flour, oats, cubed butter, cinnamon, and salt. Mix together using a fork, pastry blender, or your hands until the consistency is like coarse crumbs.

Using a stand mixer with a paddle attachment or handheld beater, add cream cheese and sugar to the bowl and beat on medium speed until it is creamy and smooth. Scrape down the sides of the bowl.

Then add the eggs, cornstarch, sour cream, vanilla extract, and salt and mix until creamy and smooth again. Scrape down the sides of the bowl as necessary to make sure everything is incorporated and there are no clumps.

Preheat oven to 350°F.

Pour the cheesecake batter over the cooled & baked crust. Sprinkle the apples on top, adding as much or as little as you'd like. Finally, top it off with the streusel and bake for 40 minutes.

After 40 minutes, turn off the oven and crack the oven open to allow the cheesecake to cool slowly in there for an hour. Then remove the cheesecake and let it cool on the counter to room temperature. Now you can transfer it to the fridge to chill overnight or at least 6 hours before slicing and enjoying!

For extra sweetness, drizzle with caramel or dulce de leche on top.