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 bottom of a springform pan.
• Chill in the fridge while you prepare the filling.

Make the cheesecake filling

• Beat the cream cheese with the sugar until smooth and creamy.
• Add the eggs one at a time, mixing gently after each addition.
• Stir in the sour cream, vanilla extract and flour until just combined.

Bake the cheesecake

• Pour the filling over the chilled base and smooth the top.
• Bake at 160°C until the edges are set and the center still has a slight wobble.
• Turn off the oven and let the cheesecake cool inside with the door ajar, then chill completely.

Caramelize the apples

• Melt a knob of butter in a frying pan.
• Add the sliced apples with the brown sugar and cinnamon.
• Cook until the apples are tender and golden and the juices have caramelized.

Make the homemade caramel

• Melt the granulated sugar in a saucepan over medium heat until amber, without stirring.
• Carefully pour in the warm cream and stir until smooth.
• Add the salted butter and salt and stir until glossy.

Assemble and serve

• Spoon the caramelized apples over the chilled cheesecake.
• Drizzle generously with the homemade caramel.
• Top with buttery crumble and slice to serve.