1. Preheat the Oven: Set your oven to 350°F and grease a 9-inch springform pan to prepare for baking.

2. Prepare the Cheesecake Batter: In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add the granulated sugar, all-purpose flour, and vanilla extract, mixing until well combined. Then, add the eggs one at a time, beating well after each addition to ensure a silky-smooth texture.

3. Layer the Apples: Spread the peeled and sliced Granny Smith apples evenly across the bottom of the prepared springform pan. Carefully pour the cheesecake batter over the apples, smoothing the top with a spatula.

4. Make the Crisp Topping: In a separate bowl, combine the old-fashioned oats, brown sugar, all-purpose flour, cubed unsalted butter, and ground cinnamon. Use your fingers or a fork to mix the ingredients until they form a crumbly, streusel-like topping.

5. Add the Topping: Sprinkle the crisp topping evenly over the cheesecake batter, ensuring it covers the entire surface.

6. Bake to Perfection: Place the springform pan in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

7. Cool and Serve: Allow the Apple Crisp Cheesecake to cool to room temperature, then refrigerate it for at least 4 hours (or overnight) before slicing and serving.