Preheat the oven to 350°F.

First, make the crust. In a large bowl, toss together graham cracker crumbs, walnuts, brown sugar and cinnamon.

Add butter and stir until well blended.

Sprinkle evenly in the bottom of a 9-inch springform pan, then press to cover bottom and extend slightly up the sides.

Bake until lightly golden, about 10 minutes, then let cool.

For the filling, beat cream cheese and sugar in a large mixing bowl at medium speed until smooth, scraping the sides of the bowl as needed.

Add eggs, one at a time, blending well after each addition.

Blend in vanilla and pour into prepared crust.

For the apple topping, stir together sugar and cinnamon in a small bowl.

Toss the cinnamon-sugar with the apples and coat evenly.

Carefully spoon apple mixture over filling and sprinkle with walnuts.

Bake until the cake is set around the edges, but still jiggly in the center, about one hour.

Turn off the oven and let the cheesecake sit in the hot oven for 10 minutes longer.

Remove and cool slightly.

Loosen cake from the rim and remove outside ring.

Chill completely before serving.