Measure out your graham cracker crumbs and place them into a 9”x13” dish. If using whole graham crackers or tea biscuits, place them into a bag and crush them up then pour them into the dish (I use the back of a spoon to hit and crush them).

Add the sugar and mix together.

Melt your butter either on the stove or in the microwave. Pour the butter on top of graham cracker crumbs and mix it together so that all of the crumbs are moistened.

Spread and form the crumbs into the dish shape making a nice even coating on the bottom of the pan.

Place into the fridge and let cool completely before using.

Add on top of the apples, the cinnamon, brown sugar, lemon juice, and vanilla. Mix all together until the apples are coated.

In a large skillet or Dutch oven, pour your apple pie filling in. Place it onto medium heat and pre-cook the apple filling for 5 minutes. This step increases the gorgeous apple taste and flavour.

Set aside and let cool completely.

Preheat oven to 375℉/190℃/Gas Mark 5.

Mix the flour, oats, and sugar together. Then cube your butter and cut it into the flour, oats, and sugar.

Once fully mixed in and the topping looks like crumbs spread out onto a parchment lined baking sheet.

Bake in the oven for 1 hour.

Remove and let cool fully. Break apart into small pieces to sprinkle on top of the cheesecake.

In a large bowl, whip your cream until it forms stiff peaks. Fold in the cream cheese and Greek yoghurt.

Remove the graham cracker base from the fridge and pour the cream cheese filling into the dish making sure to cover the base evenly and smoothly.

On top of the cream cheese filling, pour the apple pie filling making sure to keep it even.

Lastly, take the crumble topping and sprinkle it on top of the cheesecake.

Keep in the fridge until ready to serve!