Thie is made in a 9" springform pan. You can use a different size, small with result in a thicker cheesecake, Individual pans will work as well.

Crust:

In small bowl with pastry cutter or fork, mix butter with graham cracker crumbs with 1/4 teaspoon cinnamon.

Press mixture into a springform pan and refrigerate.

In a saucepan heat apples with butter and 1/8 teaspoon cinnamon for 3 minutes on medium-high heat. It will soften them without making them mushy.

In large mixer bowl beat cream cheese until silky smooth, pour in heavy cream and mix on high, then add in vanilla, sugar, and 1/4 cinnamon.

Mix in apple mixture.

Remove the pan with graham cracker crust from the fridge and pour batter into it.

Whip heavy cream until light and fluffy, place in a piping bag with a 2D tip, and pipe the edge of the cheesecake and in the center too.

Dust with cinnamon on top.

Chill cheesecake until completely firm (6 hours)