In a mixing bowl, combine flour, rolled oats, and brown sugar. Pour in melted butter, mixing until the mixture resembles wet sand. Press evenly into a greased springform pan. Preheat your oven to 350°F (175°C) and bake crust for about 10 minutes.

In a large bowl, beat cream cheese and sugar until smooth and creamy, about 3 minutes. Add eggs one at a time, mixing just until combined. Blend in sour cream and vanilla.

Peel, core, and dice apples. Sauté in a skillet with cinnamon and nutmeg over medium heat until tender, about 5-7 minutes. Cool slightly.

Pour half of cheesecake filling over crust. Add sautéed apples, then the remaining cheesecake filling.

Mix rolled oats, flour, brown sugar, and melted butter until crumbly. Sprinkle over cheesecake.

Bake for approximately 50-60 minutes until edges are set and center jiggles. Cool in the oven for 1 hour.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight.