In a small saucepan, add the apples, butter, vanilla, cinnamon, and sugar. Cook over a medium heat until the apples begin softening and the sugar has dissolved

Reduce to a simmer and add the whiskey. Stir using a wooden spoon

Cook until apples soften and water has evaporated, leaving behind a thick apple filling

Using a brush, spread some butter across the bottom of a springform pan

In a food processor, blend the graham crackers, ginger snap cookies, pecans and butter, until they form a moldable mixture

Pour the mixture in the pan, and using your hand spread it evenly across the pan, patting it down, and press it against the sides of the pan. Press the raised mixture around the side of pan so you can mold a “crust wall.” Let the crust sit until the filling is ready

Preheat the oven to 325 degrees.

Add the cream cheese and the sugar into a mixer and blend until a smooth mixture forms

Add the vanilla and mix again

Using a slow setting of the mixer, add the eggs one by one into the cream cheese mixture and blend

Add the sour cream  and mix

Pour the mixture into the crust

Using a spoon, add the apple pie filling, a light spoonful at a time, in a swirl/shell shape around the pan

Using a skewer or the back of a wooden spoon, slowly swirl around the cheesecake filling so that the apple pie filling gets mixed in

We are going to do a water bath while baking

Cover the springform pan in aluminum foil so water does not enter it. DO NOT cover the top of the cheesecake. Simply cover the sides slightly so that there is no water leaking in, about halfway up the pan.

In a roasting pan add 1 inch of hot water or until the water comes up halfway up the side of the springform pan

Add the covered springform pan into the roasting pan carefully.

Place the pans in the oven and bake until the cheesecake is in the center but still has a slight jiggle when moved. About an hour and fifteen to an hour and a half

Let the cheesecake cool and rest for 3 hours

Place in the fridge for 1 hour

Serve and enjoy!