Autumn Cheesecake

any time you want to serve perfection!
Ingredients
Crust
1 ½ cups 126 g graham cracker crumbs about 1012 sheets of graham crackers crushed½ cup 54 5 g pecans finely chopped⅓ cup unsalted butter melted2 tablespoons granulated sugar½ teaspoon ground cinnamon
Cheesecake
4 packages 8 ounces each cream cheese softened1 ¼ cups 250 g granulated sugar½ cup 115 g sour cream room temperature2 teaspoons vanilla extract5 large eggs room temperature
Apple Topping
2 medium Granny Smith apples peeled cored thinly sliced to ⅛inch thick about 2 cups sliced apples2 tablespoons granulated sugar½ teaspoon cinnamon¼ cup 27 g pecans chopped
Instructions
Preheat the oven to 350F. Line a 9inch springform pan with parchment paper.
Crust
In a medium bowl combine the graham cracker crumbs pecans butter sugar and cinnamon. Make sure all graham crackers are coated in butter. It should be the consistency of coarse sand.
Press the crust into the bottom and ⅔ of the way up the lined pan. Wrap 2 pieces of heavyduty aluminum foil around the bottom and sides of the pan. Set aside.
Filling
To the bowl of a stand mixer with the paddle attachment add cream cheese. Beat until creamy and smooth. You could also use a handheld mixer.
Mix in the sugar and scrape down the sides of the bowl as needed.
Add sour cream and vanilla. Blend until smooth and creamy. Scrape down the sides of the bowl as needed.
With the mixer on low add in eggs one by one until fully incorporated.
Pour the filling into the crust.
Topping
In a large bowl combine apples sugar and cinnamon. Gently toss to coat ensuring all apples are coated in the spices.
Arrange the apples over the cheesecake in a circular pattern slightly overlapping each apple. Sprinkle chopped pecans over the cheesecake.
Carefully place the cheesecake into a slightly larger pan and transfer both into the oven. Pour water into the larger pan about halfway up the side of the foilwrapped springform pan.
Bake until the top of the cheesecake turns golden about 9095 minutes. The edges of the cheesecake should be set while the center should still have a slight jiggle. Remove from oven. Let the cheesecake cool on a wire rack until it comes to room temperature about 1 hour.
Transfer the cheesecake to the refrigerator for at least 4 hours up to overnight.