Preheat the oven and make the crust

• Preheat the oven to 170 °C.
• Combine the crushed cookies with the melted butter and honey until the mixture resembles wet sand.
• Firmly press the mixture into the bottom of a cheesecake pan, pressing some of it slightly up the sides if desired.

Bake the crust

• Bake the crust for 10–12 minutes.
• Let it cool completely while preparing the filling.

Caramelize the apples

• Melt the butter in a skillet over medium heat.
• Add the diced apples, brown sugar, cinnamon, lemon juice and salt.
• Cook for about 6–10 minutes, stirring occasionally, until the apples are tender but still hold their shape and the sugar becomes caramelized.
• Add the vanilla and cook for another 1–2 minutes, until most of the liquid has evaporated and the apples are glossy and caramelized.
• Remove from the heat and let them cool completely before using.

Make the vanilla cheesecake filling

• Reduce the oven temperature to 163 °C.
• Beat the cream cheese until completely smooth and creamy.
• Add the sugar and honey and mix until combined.
• Add the Greek yogurt and heavy cream, mixing until smooth.
• Add the vanilla and cornstarch and mix until fully incorporated.
• Add the eggs and egg yolks one at a time, mixing on low speed only until incorporated, avoiding overmixing.

Make the streusel

• In a small bowl, combine the flour, brown sugar, cinnamon and salt.
• Add the melted butter and mix with a fork or your fingers until the mixture forms coarse crumbs.
• Refrigerate the streusel for 15–20 minutes to firm it up before baking.

Assemble the cheesecake

• Pour half of the cheesecake filling over the cooled crust.
• Spread the cooled caramelized apples evenly over the cheesecake layer.
• Pour the remaining cheesecake filling over the apples and gently smooth the top.
• Sprinkle the chilled streusel evenly over the top.

Bake in a water bath

• Place the cheesecake in a water bath and bake at 163 °C for approximately 75–90 minutes, until the edges are set and the center still has a slight jiggle.
• Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
• Remove from the oven and let it cool completely.

Chill and serve

• Refrigerate for at least 8 hours, preferably overnight.
• Unmold and serve.