Heat the oven to 375 degrees Fahrenheit
In a large bowl combine the snickerdoodle cookie mix, the cinnamon sugar topping (included in the cookie mix), and the graham cracker crumbs.
Stir in the melted butter until a soft dough is formed.
Press the dough into 10" springform pan, set aside.
Meanwhile In a large bowl, beat the cream cheese, granulated sugar, and sour cream until smooth and creamy.
Add the vanilla extract and continue mixing, adding eggs one at a time until combined.
Pour the cheesecake mixture over the snickerdoodle crust.
Bake for 75 minutes, until center is almost set. Then remove from oven.
Allow to cool to room temperature before moving to the refrigerator to set for 6-8 hours or overnight.
While the cheesecake is cooling, prep the cinnamon apples.
Slice and peel the apples and place in the bottom of a crockpot.
Add the cornstarch and turn the apples to make sure all of them are coated.
Add the brown sugar, granulated sugar, and cinnamon, stirring making sure to combine the ingredients well.
Add the butter, lemon juice, and vanilla extract and mix again.
Cook on low for 2 hours, until the apples are soft.
Once the cheesecake has set, spoon the cinnamon apples and the sauce over the top of the cheesecake.