1. Preheat your oven to 325°F (160°C). Butter a 9-inch springform pan lightly and set it aside.
2. In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this evenly into the bottom of your prepared pan to form the crust. Set aside.
3. In a large mixing bowl, beat the softened cream cheese with ¾ cup of the granulated sugar until smooth and creamy — about 3-4 minutes. I like to use a hand mixer for this, but a sturdy whisk and some elbow grease work too, just like Mama Lu’s old wooden spoons.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. The batter should be silky and thick.
5. In another bowl, toss the sliced apples with ¼ cup granulated sugar, cinnamon, nutmeg, and 2 tablespoons of flour. This mix helps the apples hold together and get beautifully tender during baking.
6. Spread half of the cheesecake batter evenly over the crust. Then layer the apple slices in an even layer, followed by the remaining cheesecake batter on top. Use a spatula to smooth it out gently.
7. Prepare the crumble topping by mixing the brown sugar, ¾ cup flour, and cold diced butter with your fingertips until the mixture looks like coarse crumbs. Stir in nuts if you’re using them.
8. Sprinkle the crumble evenly over the top of the cheesecake. Don’t be shy — this topping is the soul of the dessert, much like Mama Lu’s signature blackberry jam on her cornbread.
9. Bake for about 60-70 minutes, or until the edges are set but the center still has a slight jiggle. The crumble should be golden and crisp. If the topping browns too quickly, loosely cover with foil.
10. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking. Then chill it in the fridge for at least 4 hours, preferably overnight, so it can set and the flavors meld.

I remember the first time I made this cheesecake in my tiny Portland kitchen, thinking about Mama Lu’s stories and how she’d never use a timer or a mixer — just her instincts. Trusting your senses here is key. If the apples are extra juicy, add a touch more flour to the filling. If your crumble feels dry, a smidge more butter will help it brown beautifully.