1. Preheat oven to 350°F (175°C). In a medium bowl, combine flour, oats, brown sugar, and cinnamon. Stir in melted butter until mixture resembles coarse crumbs. Press two-thirds of the crumble mixture into the bottom of a 9-inch springform pan to form the crust.

2. In a saucepan, toss diced apples with lemon juice, sugar, and nutmeg. Cook over medium heat for 8-10 minutes until slightly softened. Set aside to cool.

3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until combined. Blend in sour cream and vanilla extract.

4. Pour cheesecake batter over prepared crust. Spoon cooled apple filling evenly over the top. Sprinkle remaining crumble mixture over the apples.

5. Bake for 45-55 minutes until edges are set but center slightly jiggles. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour to prevent cracking.

6. Remove from oven and cool completely before refrigerating for at least 4 hours or overnight before serving.