• Preheat the oven to 350°F. Line a 9-inch 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 heavy-duty 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 foil-wrapped springform pan.
• Bake until the top of the cheesecake turns golden, about 90-95 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.
• Cut and serve!