Make Cookie Crust - Finely pulse together cookies and brown sugar in a food processor. Then pulse in melted butter. Press cookie crumbs into the bottom of the prepared baking pan and bake for 10 minutes. Allow to cool on a wire rack. (keep oven on as the cheesecake will bake at 325ºF as well)

Make Spiced Apples - Clean, peel, core and finely dice your apples. Transfer to a small bowl and combine with brown sugar, cinnamon and nutmeg. Set aside until needed.

Make Crisp Topping - In a medium bowl, combine flour, oats, brown sugar, cinnamon, salt and melted butter. Set aside.

Make Cheesecake Filling - In a large mixing bowl, whisk room temperature cream cheese until light and fluffy. Add white sugar and mix until combined. Add eggs, one at a time. Mixing well and scraping down the bowl after each addition. Finally, add sour cream, lemon zest (if using) and vanilla and mix until combined.

Pour cheesecake mixture over cooled cookie crust.

Use a slotted spoon or drain your spiced apples over a sieve and evenly transfer on top of the cheesecake filling (see note below). 

Add all the streusel topping over the top. It may seem like a lot of streusel, but trust me, you will want to use all of it! Bake for 42 to 45 minutes. It's ready when the cheesecake is set and has a slight jiggle.

Allow to cool completely on a wire rack and then cover and refrigerate for at least 5 hours or for up 5 days.