Preheat the oven to 325°F (163°C). Grease a 9-inch (23 cm) springform pan.
Graham Cracker Base: In a bowl, mix together the graham cracker crumbs, melted butter, and sugar. Press the mixture evenly onto the bottom of the prepared pan. Set aside.
Cinnamon & Apple Filling: In a small bowl, combine the diced apples with lemon juice, sugar, cinnamon, and flour. Toss until well coated, then set aside.
In a separate large bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
Add in the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Spread half of the cream cheese mixture over the graham cracker base in the springform pan.
Layer the apple filling over the cream cheese layer.
Spread the remaining cream cheese mixture over the apple layer, ensuring it covers the apples completely.
Fudge Brownie Topping: In a microwave-safe bowl, melt the chocolate chips and butter together, stirring until smooth.
Mix in the granulated sugar, followed by the eggs, flour, and salt. Combine until the batter is well blended.
Pour the fudge brownie batter over the top of the cream cheese and apple layers, spreading it out evenly.
Bake in the preheated oven for about 55-60 minutes, or until the center is set and the edges are lightly browned.
Remove from the oven and let the cheesecake cool in the pan for about 10 minutes.
Run a knife around the edges of the pan to loosen the cake, then remove the outer part of the springform pan.
Cool the cheesecake completely on a wire rack before refrigerating for at least 4 hours, preferably overnight, to allow it to set.
Serve chilled and enjoy the heavenly combination of the rich fudge brownie topping, creamy cinnamon and apple filling, and the delectable graham cracker base of The Indulgent Cinnamon Apple Delight Cheesecake!
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