Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the vegan graham cracker crumbs, granulated sugar, and ground cinnamon. Pour in the melted vegan butter and mix until it resembles wet sand. Firmly press this mixture into the bottom of a 9-inch springform pan and bake for 8-10 minutes until golden brown.

In a blender, add the drained silken tofu, vegan cream cheese, granulated sugar, cornstarch, lemon juice, vanilla extract, almond extract, and a pinch of salt. Blend until smooth and creamy.

Peel, core, and dice your chosen apples. Place the diced apples in a bowl.

In another bowl, combine the all-purpose flour, rolled oats, brown sugar, ground cinnamon, and ground nutmeg. Cut in the cold vegan butter until crumbly, then fold in the diced apples.

Pour the cheesecake filling into the cooled crust and smooth it out. Spoon the apple crumble mixture over the filling.

Bake for 50-60 minutes until the edges are set but the center jiggles slightly. Turn off the oven, leave the cheesecake inside with the door slightly ajar for 1 hour to cool.

Chill the cheesecake in the fridge for at least 4 hours or overnight before serving.

Run a knife around the edge of the pan to release, slice into wedges, and serve with a sprinkle of cinnamon or vegan whipped cream.