Apple Crumble Cheesecake Recipe | Creamy Cheesecake with Cinnamon Apples

CRUST 350 g digestive (or your favorite biscuit) 150 g unsalted butter, melted CRUMBLE TOPPING 55 g unsalted butter, melted 50 g all-purpose flour 50 g brown sugar 20 g rolled oats APPLE TOPPING 3 medium apples 50 g brown sugar 1 teaspoon ground cinnamon 2 teaspoons cornstarch CHEESECAKE 690 g cream cheese, softened to room temperature 75 g granulated sugar 100 g greek yogurt 2 teaspoons vanilla extract ½ teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground nutmeg 3 large eggs, room temperature 1.Preheat the oven to 350°F. Mix together cookie crumbs and butter.(you can use a food processor if you have one.) 2.Pack into the bottom and sides of a round spring form pan.let the crust chill in the fridge while you prep the rest of the recipe. 3.stir together flour, brown sugar, and rolled oats.stir in melted butter until it becomes a paste.set it aside to cool and firm up. 4.Choose any firm, tart apple suitable for baking, such as Honeycrisp, Granny Smith, Braeburn, Gingergold, or Ambrosia.Toss the apple slices with brown sugar, cinnamon, and cornstarch until coated.Cook over medium-high heat until the apples are tender and the released juices thicken into a jam-like consistency.Set aside to cool before using.5.mix together cream cheese, sugar, greek yogurt, vanilla extract,ground cinnamon, ginger, and nutmeg.you can mix this together with a spatula or with a hand mixer.make sure your cream cheese is softened to room temp. 6.add the eggs, one at a time, mixing in between each one. 7.pour the cheesecake batter into your chilled crust. 8.Spread an even layer of the cooked apples over the cheesecake.Gently crumble the topping with your fingers and scatter it across the surface. 9.bake at 325°F for 65-70 mins until the middle is still jiggly. 10.let it cool and chill in the fridge overnight or for at least 4-6 hours. 11.place an empty baking tray under the springform pan or on the bottom rack to catch any leaking liquid.