Preheat oven to 350°F. Line the bottom of a 7-inch springform pan with parchment paper. Wrap two pieces of aluminum foil around the base of the springform pan to prevent water from getting into the pan during the water bath step. Set aside.

To a medium mixing bowl, add graham cracker crumbs, sugar, and melted butter. Mix until combined. Make sure all of the graham cracker crumbs are coated in butter; the consistency should look like coarse sand.

Press the crust evenly into the bottom of the lined springform pan.

In a small bowl, mix together the flour, sugars, cornstarch, and cinnamon until combined. Stir in melted butter until a crumbly dough forms. Set aside.

To the bowl of a stand mixer fitted with the paddle attachment, add cream cheese. Beat on medium speed until smooth.

Mix in sugar and vanilla extract until well combined, stopping to scrape down the sides of the bowl as needed.

With the mixer on low, add the eggs one at a time until fully incorporated, scraping the sides and bottom of the bowl after each addition.

Pour half of the cheesecake filling onto the crust.

Top evenly with the chopped apple pie filling.

Pour the remaining cheesecake batter over the pie filling.

Top the cheesecake with the crumble topping.

Place the springform pan into a deep roasting pan. Pour hot water into the roasting pan, about halfway up the side of the springform pan. (A teapot with hot water works very well for easy pouring).

Bake for 65-70 minutes, or until the top of the cheesecake turns golden and the edges are set. Remove from the oven and let cool completely on a wire rack.

Once cooled to room temperature, transfer the cheesecake to the refrigerator to chill for at least 4 hours, up to overnight.

When ready to serve, prepare the glaze. In a small bowl, whisk together the confectioners' sugar and milk until smooth.

Drizzle the glaze over the chilled cheesecake. Slice and serve.