Start by making the crust. Stir the graham cracker crust ingredients together then pour into a 9-inch springform pan and pack in very tightly up around the sides. Pack as tightly as you can to prevent the crust from falling apart when cutting into the cheesecake. I recommend using the bottom of a measuring cup to help pack the crust. Once complete, set your pie crust in the freezer for about 10-15 minutes.
In a large skillet over medium heat, melt the butter and add the chopped apples, cinnamon, brown sugar, vanilla extract, water and apple pie spice and sauté until the apples are tender. Remove them from the pan and set in a container and place in the fridge to cool completely.
In a large bowl using a hand mixer with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, for about 4-5 minutes. Set aside.
Using a hand mixer with a whisk attachment, beat the cream cheese and granulated sugar together on medium speed until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the powdered sugar, apple pie spice, and vanilla extract. Beat for about 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no clumps of cream cheese.
Using a rubber spatula, fold the whipped heavy cream into the cheesecake filling until combined. Remember to combine slowly as you don’t want to deflate all the air in the whipped cream.
Remove the crust from the freezer and spread the filling into the crust and smooth the top. Top cheesecake with sautéed apples.
Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours up to overnight. The longer it is refrigerated, the nicer the no-bake cheesecake will set up. Enjoy!