Preheat your oven to 350°F (175°C). Grease a 9-inch pie pan.

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until crumbly. Press into the bottom and up the sides of the prepared pie pan.

In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth.

Add the eggs one at a time, mixing well after each addition.

In a separate bowl, toss the diced apples with ground cinnamon and nutmeg (if using). Gently fold the spiced apples into the cheesecake mixture.

Pour the filling into the prepared crust, smoothing the top with a spatula.

In a medium bowl, mix the flour, brown sugar, softened butter, and ground cinnamon. Use your hands or a fork to create a crumbly texture.

Evenly distribute the crumb topping over the cheesecake filling.

Bake in the preheated oven for 50-60 minutes or until the center is set and the crumb topping is golden brown.

Once baked, cool in the pan for about 30 minutes, then transfer to the refrigerator to chill for at least 2 hours before serving.

Slice the pie and serve it straight from the refrigerator or allow it to come to room temperature.