Make the Biscoff crust

• Crush the Biscoff cookies into fine crumbs and mix with the melted butter.
• Press the mixture firmly into the bottom and up the sides of a springform pan.
• Chill the crust while you prepare the filling.

Cook the apples

• Peel and dice the apples.
• Cook them in a frying pan with the brown sugar, cinnamon and lemon juice until tender and slightly caramelized.
• Let cool completely.

Make the cheesecake filling

• Beat the cream cheese with the sugar until smooth.
• Add the eggs one at a time, then the sour cream, vanilla and cinnamon, mixing just until combined.
• Pour the filling over the chilled crust.

Make the crumble topping

• Rub the flour, oats, brown sugar and cold butter together with your fingertips until crumbly.

Assemble and bake

• Spoon the cooled apples over the cheesecake filling.
• Scatter the crumble topping evenly on top.
• Bake at 160 °C until the edges are set and the center still slightly jiggles.

Cool and serve

• Let the cheesecake cool, then refrigerate until fully set.
• Release from the pan and slice.