Heat oven to 375°F. In a medium mixing bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon.

Pour crumb mixture into a 9-inch springform pan; press firmly onto the bottom and up the sides of the pan. Bake for 12 minutes or until browned. Allow crust to cool completely.

In a large mixing bowl, whip softened cream cheese and COOL WHIP on medium speed of an electric mixer until smooth.

Add sugar, 1/3 cup at a time, mixing well after each addition. Add 1/2 tsp cinnamon and continue to mix on medium speed until combined.

Pour the cheesecake filling into the prepared crust in the springform pan. Refrigerate for at least 3-1/2 hours or overnight to set.

In a large skillet, melt 1/4 cup butter over medium heat. Add chopped apples and cook for 6 to 8 minutes or until tender, stirring often.

In a small bowl, combine water and cornstarch, then pour over the apples. Stir in brown sugar and 2 tsp cinnamon.

Bring the apple mixture to a slight boil, stirring frequently. Remove from heat and stir in the vanilla. Allow to cool for 5 minutes.

Pour the warm apple topping over the chilled cheesecake before serving.