First, make the apple topping. Add butter to pan over medium-high heat. Then, once the butter is melted melted, add the apples, maple syrup, cinnamon, ground nutmeg, sea salt, and lemon juice and stir to combine. Saute over medium-high heat until softened and browned just slightly (5-7 minutes).

For the graham cracker crust, place the graham crackers into a food processor and pulverize until you have a fine powder (no chunks).

Add the butter to the food processor and pulse until the graham cracker crust comes together in a flaky, slightly-crumbly dough.

Pat the graham cracker crust into the bottom of a 9×13 inch pan and slightly up the sides to create a 1/4 inch thick crust.

For the cheesecake filling, add the condensed milk, cream cheese, lemon juice, and vanilla extract to a large bowl, then beat with an electric mixer or stand mixer for 2-3 minutes, until mixture is smooth and fluffy.

Pour the cheesecake filling on top of the crust, smoothing to even it out, then spread the apples overtop.

Refrigerate for 4 hours, then slice and serve!