For the Apple Pie Topping:

1. In a saucepan, combine all the topping ingredients and mix well.

2. Bring to a gentle boil, then reduce the heat to low. Simmer for 10–15 minutes, or until the apples are soft and cooked through.

3. Stir in the cornstarch slurry to thicken the sauce. Add more slurry if you want it thicker.

4. Set aside to cool. This will be your apple pie filling. (Tip: You can also use this to top ice cream, pancakes, or any dessert for that warm apple pie flavor!)

For the Crust:

1. Preheat oven to 350ºF.

2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix with a fork until the texture resembles wet sand.

3. Pour the mixture into an 8-inch springform pan and press it firmly onto the bottom.

4. Bake for 10 minutes, or until set. Remove from the oven and place on a cooling rack.

5. Keep the oven on, but lower the temperature to 325ºF.

For the Cheesecake Filling:

1. Using a stand or hand mixer, beat the cream cheese and condensed milk together until smooth and creamy.

2. Add in the eggs, one at a time, beating after each addition.

3. Mix in the vanilla extract and lemon extract, continuing to beat until everything is well combined.

4. Pour the filling over the cooled crust, spreading it evenly with a spatula.

Baking the Cheesecake:

1. Wrap the outside of your springform pan in foil and place it in a bain-marie (a larger baking pan filled with hot water). This helps prevent cracking and keeps the cheesecake moist.

2. Bake for about 1 hour, or until the filling is set but the center still jiggles slightly.

3. Remove from the oven and let it cool to room temperature for 1 hour.

4. Refrigerate for at least 3 hours or overnight to firm up.

To Serve:

1. Spread the cooled apple pie topping generously over the cheesecake.

2. Chill for another 2 hours before slicing and serving.

3. Enjoy your creamy cheesecake with that cozy, spiced apple pie topping!