Preheat your oven to 350°F (175°C). Line the bottom of a 7-inch springform pan with parchment paper and wrap it in aluminum foil to prevent water from seeping in.

Combine the graham cracker crumbs, 1 tablespoon of sugar, and 3 tablespoons of melted butter in a medium bowl. Press this mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes for a firmer crust.

In another bowl, mix the flour, brown sugar, 3 tablespoons granulated sugar, cornstarch, and cinnamon. Stir in 1/4 cup of melted butter until it resembles a crumbly mixture. Set aside.

In a stand mixer, beat the cream cheese until smooth and creamy (about 2-3 minutes). Gradually add the 1/2 cup sugar and vanilla, mixing until well combined. Add the eggs, one at a time, ensuring each is fully incorporated before adding the next.

Pour half the cheesecake filling into the crust. Next, spread the chopped apple pie filling evenly over the batter. Pour the remaining cheesecake filling on top, smoothing it out gently before sprinkling the crumble mixture over the top.

Place the springform pan inside a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan (this helps the cheesecake bake evenly). Bake for 65-70 minutes or until the edges are set and the center slightly jiggles.

Once done, let the cheesecake cool on a wire rack. Refrigerate for at least 4 hours (or overnight for best results).

Before serving, whisk together the confectioners' sugar and milk to form a drizzle.