1. Preheat oven to 350°F.
2. In a medium bowl, mix together graham cracker crumbs, sugar, salt, melted butter, chopped thyme leaves, and lemon zest. Press mixture into the bottom and 1 inch up the sides of a 9-inch springform pan.
3. Bake for 10 minutes, then let cool completely.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with sugar and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition. Stir in ground cinnamon and diced apples.
5. Pour the filling into the cooled crust and bake for 50-55 minutes, or until the edges are lightly browned and the center is set.
6. Remove from oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. To make the lemon curd topping, whisk together lemon juice, sugar, and eggs in a heatproof bowl. Place bowl over a saucepan of simmering water, making sure bottom of the bowl doesn't touch the water. Whisk constantly until mixture thickens and coats the back of a spoon, about 10 minutes. Remove from heat and whisk in cubed butter until melted.
8. Let the lemon curd cool slightly, then spread over the top of the cheesecake.
9. Return the cheesecake to the refrigerator to set for another 1-2 hours. Serve chilled. Enjoy!
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