• To prepare crust, in a small bowl, combine graham cracker crumbs, cinnamon, and melted butter. Stir until thoroughly combined. Set aside.
• To make the cheesecake batter: in a large bowl, combine the cream cheese, heavy cream, granulated sugar, vanilla extract, and apple pie spice.
• Using an electric hand mixer or stand mixer with fitted paddle attached, beat mixture until smooth and creamy, about 3-4 minutes. Set aside.
• To make the apple topping: in a large skillet, melt butter over medium heat. Add diced apples, brown sugar, and cinnamon. Stir to combine and sauté apples until tender, about 5-7 minutes.

To assemble cheesecake in mini mason jars:

• Spoon about 4 tablespoons of graham cracker crumbs onto the bottom of 4 mason jars. Lightly press down with a spoon.
• Add about 1/4 cup of cheesecake batter on top of graham cracker crumbs, followed by roughly 3 tablespoons of sautéed apples. Repeat with another layer of cheesecake and apples, if desired.
• Refrigerate until firm, at least 30 minutes, or until ready to serve.

To assemble cheesecake in pie form

• Spread graham cracker crumbs onto the bottom of a 9-inch springform pan and lightly press down.
• Add cheesecake filling and spread in an even layer, followed by sautéed apples.
• Refrigerate until firm, at least 30 minutes, or until ready to serve.