Preheat oven to 350°F (180°C). Lightly spray a 9-inch springform pan with baking spray with flour.

For crust: In the work bowl of a food processor, pulse cookie crumbs, brown sugar, and salt until well combined. Add melted butter; pulse until well combined and mixture holds together when pinched. Using the bottom of a small measuring cup or glass, press mixture into bottom and 1 inch up sides of prepared pan.

Bake until crust is fragrant and set, 15 to 20 minutes. Let cool on a wire rack for at least 30 minutes. Reduce oven temperature to 325°F (170°C). Wrap bottom and sides of springform pan in heavy-duty foil; place in a large oven cooking bag, folding down sides of bag to be flush with top edge of pan. (If you do not have an oven bag, wrap pan in a double layer of foil.)

For filling: In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth and creamy, 2 to 3 minutes, stopping to scrape paddle and bottom and sides of bowl. Add brown sugar, flour, vanilla, and salt; beat at low speed just until combined. Increase mixer speed to medium-low, and beat until well combined, about 1 minute, stopping to scrape paddle and bottom and sides of bowl. Add eggs, one at a time, beating just until combined after each addition. Beat in pie filling until well combined, stopping to scrape bottom and sides of bowl. Pour batter into prepared crust. Lightly tap sides of pan to settle batter into an even layer and release air bubbles. Carefully place springform pan in a large roasting pan. Place roasting pan in oven, and add hot water to roasting pan to come 1 inch up sides of springform pan.

Bake until edges are just set, top looks slightly dry, center is still jiggly, and an instant-read thermometer inserted in center registers 155°F (68°C), 1 hour and 45 minutes to 2 hours. Turn oven off, and leave cheesecake in oven for 1 hour with door open 4 inches.

Carefully remove cheesecake from roasting pan, and discard oven bag. Let cheesecake cool in pan on a wire rack for 1 hour. Refrigerate in pan on a wire rack overnight, loosely covering with foil only when completely cool to prevent condensation from forming.

For topping: In the bowl of a stand mixer fitted with the whisk attachment, beat all ingredients at medium speed until medium-stiff peaks form, 3 to 4 minutes. Spoon into a pastry bag fitted with a small French star piping tip (Ateco #867); pipe onto cheesecake as desired. Cover and refrigerate for up to 3 days.