In a medium bowl, combine the graham cracker crumbs, finely chopped pecans, melted butter, granulated sugar, and ground cinnamon. Mix until well combined.

Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and set aside to cool while you prepare the cheesecake filling.

In a large mixing bowl, use an electric mixer on medium speed to whip the softened cream cheese until it reaches a smooth and creamy consistency (approximately 2 to 3 minutes).

Slowly incorporate the granulated sugar, mixing until fully combined.

Stir in the sour cream and vanilla extract, blending until just combined.

Add the eggs one at a time, mixing on low speed after each addition to avoid overmixing and creating air bubbles.

Pour the cheesecake batter over the cooled crust and spread it out evenly.

Place the cheesecake in the oven, using a water bath to prevent cracking. Bake at 325°F (163°C) for 60-70 minutes, or until the edges are set but the center is still slightly jiggly.

Turn off the oven and crack the door open, allowing the cheesecake to cool gradually in the oven for 1 hour. This helps prevent cracking.

Take the cheesecake out of the oven and let it chill in the refrigerator for a minimum of 4 hours, or preferably overnight.

In a medium skillet over medium heat, cook the sliced apples with the granulated sugar and cinnamon until tender, about 8-10 minutes.

Remove from heat and stir in the chopped pecans.

After it has completely cooled, gently remove the cheesecake from the springform pan.

Spoon the apple topping over the cheesecake, spreading it evenly across the top.

Slice and serve, garnishing with extra pecans or a drizzle of caramel if desired.