Make the biscuit base

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

Cook the apples

• Peel, core and dice the apples.
• Cook the apples in a frying pan with the brown sugar and cinnamon until slightly softened.
• Let cool completely.

Prepare the cheesecake filling

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

Make the crumble topping

• Rub the flour, oats, brown sugar and cold butter together with your fingertips.
• Stop when you get a chunky, sandy crumble.

Assemble

• Spread the cooked apples over the chilled biscuit base.
• Pour the cheesecake filling on top and smooth the surface.
• Scatter the crumble evenly over the filling.

Bake

• Bake in a preheated oven at 170 °C until the edges are set and the centre still slightly jiggly.
• Let cool, then refrigerate before releasing the pan and slicing.