Preheat oven to 325 degrees F. Grease a 9-inch round springform pan.
Add cookies to a food processor and pulse to break down. Then add ghee and pulse to combined until a crumbly mixture is created. Place crumbled mixture in the springform pan and press down until evenly throughout the entire dish. Using the back of a glass helps smooth out the crust evenly throughout.
In a pan over medium heat, add ghee and apples. Cook apples for 7-8 minutes until tender. Then add maple syrup, lemon juice, and cinnamon and cook for another 7-8 minutes, tossing every minute or so.
As the apples finish cooking, add the softened cream cheese to a stand mixer and turn on low to whip the cream cheese until smooth. Then add sugar, vanilla extract, and whip to combined for 2 minutes. Lastly, add eggs and whip once more, scraping down the sides until completely smooth.
Lastly, in the food processor, add all the ingredients for the crisp toppings and pulse until broken down into a crumble texture that sticks together.
Pour the cheesecake filling into the springform pan, top it with the cooked apples, then use your fingers to place the crisp mixture evenly throughout the dish on top of the apples and cheesecake.
Place in the oven in the middle rack and cook for 1 hour 30 minutes. Let cool on countertop for at least 30 minutes to an hour, cover, and place in the fridge overnight.
Cut into 12-14 slices and serve chilled with almond milk whipped cream on top! You can also serve it with caramel sauce, as well!
*I used Kite Hill almond milk cream cheese
**If you want to make this paleo, simply remove the gluten free oats & 1 tablespoon of ghee from the crisp ingredients