Apple Crumble Cheesecake

This apple crumble cheesecake is made with a biscoff crust, spiced cheesecake, soft and tender apples, and buttery streusel crumble on top.

Crush cookies: Use a food processor or put the biscoff cookies in a ziploc bag. Use a rolling pin to whack the cookies thoroughly until they're very finely crushed. Transfer the cookie crumbs to a medium bowl.
Add butter: Add melted butter to the crumbs and stir them together until it resembles wet sand.
Press into pan: Line the bottom of a 9" springform pan with parchment paper. Dump the crumb mixture into the pan and spread it around the bottom and sides of the pan. Use the bottom of a flat-bottomed cup to press the mixture firmly into a flat, even layer on the bottom and up the sides of the pan. Let the pan chill in the fridge while you prepare the rest of the filling.

Stir together: In a medium bowl, stir together melted butter, flour, brown sugar, and rolled oats until it forms a thick crumbly paste. Set aside to cool and firm up.

Cook apples: In a small pot, stir together sliced apples, brown sugar, cinnamon, and cornstarch. Heat the mixture over medium-high heat until the apples are fork-tender and any juices released have thickened into a jammy consistency. Set the apples aside to cool.

Prep: Preheat oven to 325°F.
Mix cheesecake batter: In a large mixing bowl, add softened cream cheese, sugar, greek yogurt, vanilla extract, cinnamon, ginger, and nutmeg. Use a spatula to smush the mixture around around until it's smooth and creamy.
Mix in eggs: Add in the eggs one at a time, mixing in between each addition, until completely combined.
Fill pan: Pour the cheesecake batter into your pan on top of the chilled crust.
Add toppings: Add the cooked apple slices in an even layer on top of the cheesecake batter, gently laying them down so that they don't sink. Use your hands to crumble up the crumble topping and sprinkle it on top of the apples.
Bake: Place an empty sheet pan on the bottom rack of the oven to catch any liquid that might leak out during baking. Bake for 65-70 minutes or until the cheesecake is still slightly jiggly.
Chill: Let the cheesecake cool completely at room temperature before chilling it in the fridge to set for at least 6 hours or preferably overnight. Once chilled, run an offset spatula around the edges of the pan and remove the cheesecake from the pan. Slice and serve chilled or at room temperature.