Mix all ingredients in small bowl until well combined and press into bottom of a 9-inch springform pan. Bake for 12 minutes. Remove from oven and cool completely.
Prepare the Crumb Topping:
Mix the brown sugar, flour, nutmeg, cinnamon, and salt in a small bowl. Add melted butter and vanilla and stir using fork until evenly moistened. Place bowl in fridge until ready to use.
Prepare the Apple Filling:
In a large skillet, melt butter and add brown sugar and cinnamon. Add apple slices and cook over medium to medium-low heat until apples are soft and somewhat translucent, 15-20 minutes.
Remove from heat and cool completely.
Make the Cheesecake Batter:
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth, about 4 minutes. Reduce to low and add cornstarch and sugar. Beat until fluffy, 3-4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating just until combined after each addition. Reduce speed to low. Add sour cream, whipping cream, and vanilla, beating just until combined.
Pour half of cheesecake batter over prepared crust. Carefully place apples on top. Gently add the rest of the cheesecake batter. Remove crumbs from refrigerator and break up any large clumps. Sprinkle evenly over the top of the cheesecake.
Pour boiling water in shallow oven-safe pan placed on lower rack. Bake at 325° F for 1½ hours. Turn the oven off, crack the door, and leave the cheesecake in the oven for 1 hour. Remove from the oven and place on a wire rack. Without loosening the sides of the springform pan, run a knife around the outside edge of the cheesecake just to loosen it and prevent sticking. Allow to cool completely, 1-2 hours, before loosely covering and refrigerating at least 5 hours, or overnight.
Whip cream with powdered sugar and vanilla until stiff peaks form. Remove sides of springform pan, cut slices, and serve with piped or dolloped whipped cream. Store in refrigerator, loosely covered.