What adjustments when doubling a cheesecake recipe?
At first, I was mislead by your "doubling" subject line ... which lead me to think of doubling an entire recipe.

Here's what I would do:

1 c crushed ginger snaps -- *no change*
3 Tbsp melted butter -- *no change*
Sugar 3/4 c.
16 oz cream cheese  -- *double*
2 tsp vanilla -- *double*
1/2 c sour cream  -- *2/3 cup* (almost double but not quite)
2 eggs  -- *3 eggs* (almost double but not quite)
1 c apple pie filling  -- *no change*
1/2 c chopped walnuts -- *no change*
1/2 c toffee piece -- *no change*


Then... pay special attention while baking. Bake to vicinity of original time, but monitor and change as needed because minor adjustment + or - time will be needed.

Also... keep good notes. That way you can repeat again, or come back here with Q's.