• Preheat your oven to 325℉.
• In a large bowl, beat together the sugar, goat cheese, and cream cheese using an electric hand mixer until very smooth and well combined, stopping to scrape down the sides as necessary.
  
• Add the Greek yogurt, eggs, vanilla, and cinnamon and beat until JUST combined. You don't want to beat it too much or the cheesecake will have too much air in it and will sink when baking.
  
• Remove your graham cracker crust from the freezer and wrap the bottom of the springform pan with a slow-cooker liner and then very tightly with 2 layers of wide, heavy-duty aluminum foil. Place the baking tin into a large roasting pan.
  
• Pour the cheesecake batter into the crust and smooth out evenly. Transfer to the middle rack of your oven and fill the roasting pan with water so that it comes halfway up the springform pan.
  
• Bake until the outside is set, and a small circle in the center is jiggly, about 55 minutes to 1 hour. Turn the oven off and crack the door slightly, letting the cheesecake sit in the oven for 15 minutes. Then, transfer to the counter to cool completely.
  
• Once cooled, cover and refrigerate for at least 8 hours, but best if left overnight.

To make the apples:

• Toss the sliced apples in lemon juice.
  
• Melt the butter in a LARGE, deep pan over medium-high heat. Add in the apples and cook until they begin to soften, about 9-10 minutes, tossing frequently.
  
• Add in the honey and cinnamon and cook until the apples are fork-tender and the honey begins to thicken and reduce, about 5 minutes. Transfer to a bowl and chill until the apples are cool enough to handle, about 20 minutes.
  
• Run a sharp knife around the outsides of the springform pan, and then release the sides from the pan. Arrange the apples in concentric circles atop cheesecake, making sure to really coat them in the syrup.
  
• Slice and drizzle each piece with any honey syrup left in the bowl.