Heat oven to 350°F. If you are going to substitute a cup of graham crumbs with a cup of chopped walnuts, do so at this point. Take the walnuts and use a mini food processor to chop them. The walnuts should be still coarse, remember you are not making nut butter.

Place the graham cracker crumbs, and chopped walnuts if you are using them, sugar and melted butter in a bowl. Use a fork to mix everything together. Place the graham cracker crumbs in an 9" spring form pan and press them down with a spoon.

Bake for 20 minutes or until the crust is golden and slightly crisp to the touch. Remove from oven and let sit until completely cool.

In a bowl fitted with a mixing attachment, soften the cream cheese. Add the sugar, flour, and the eggs, one at a time. Remember to scrape the bowl.

Add the sour cream and the vanilla extract. Mix well. Scrape bowl and beat the mixture again to ensure that there are no lumps. Pour mixture over cooled graham cracker crust. Set aside for now until all other components are ready. Heat oven to 450°F while you prepare other components.

In a small bowl, combine flour, brown sugar, cinnamon and salt. (Dry ingredients) In another small bowl combine lemon juice, and vanilla extract. (Wet Ingredients)

Peel and cut the apples into cubes. and place them in a medium bowl. Pour the wet ingredients on the apples and toss. Pour the dry ingredients on the apples and combine well. Set aside

Let cool and refrigerate for 3 hours.

Serve with caramel drizzle (optional)

Remember that the apples are going to let out moisture, so don't insert the skewer directly in the middle, but maybe 1 inch from the middle. If it comes out and it's not sticky or really wet, it's done! If it is sticky and very wet, let bake for another 10 minutes and test again.