Make the Biscoff crust

• Crush the Biscoff biscuits into fine crumbs.
• Mix the crumbs with the melted butter until evenly coated.
• Press firmly into the base and up the sides of the springform pan and chill.

Cook the spiced apples

• Peel, core and dice the apples.
• Cook the apples with the light brown sugar, cinnamon, nutmeg and lemon juice until tender and caramelized.
• Set aside to cool completely.

Make the crumble topping

• Rub the plain flour, rolled oats, demerara sugar and cold butter together with your fingertips.
• Stop when the mixture forms coarse, buttery clumps.
• Chill until needed.

Beat the cheesecake filling

• Beat the cream cheese and caster sugar until smooth.
• Add the eggs one at a time, then the sour cream and vanilla extract.
• Mix only until combined and creamy.

Assemble the cheesecake

• Spread half of the cheesecake filling over the chilled crust.
• Spoon over the cooled spiced apples in an even layer.
• Cover with the remaining filling and scatter the crumble topping over the surface.

Bake the cheesecake

• Bake at 160 °C until the edges are set and the centre still has a slight wobble.
• Turn off the oven and leave the cheesecake inside with the door ajar to cool slowly.

Chill and serve

• Refrigerate the cheesecake until fully set.
• Release from the pan and slice to serve.