Step-by-Step Instructions

• Preheat your oven to 350°F (175°C). Gather your ingredients and equipment.
• Combine crushed Biscoff cookies and melted butter. Press into the bottom of the springform pan. Bake for 10 minutes and cool.
• Toss diced apples with cinnamon, brown sugar, and lemon juice until coated. Set aside.
• Beat cream cheese and granulated sugar until smooth. Add vanilla extract.
• Incorporate eggs one at a time, then stir in sour cream, heavy cream, and ground cinnamon.
• Layer half of the cheesecake filling over the crust, add apple filling, then pour remaining cheesecake mixture on top.
• Combine remaining crushed Biscoff cookies, melted butter, flour, and brown sugar for the topping. Sprinkle over cheesecake.
• Bake for 50-60 minutes until edges are set, then turn off oven and leave cheesecake inside for one hour.
• Cool to room temperature, cover, and refrigerate for at least 4 hours before serving.
• Remove from springform pan and slice with a knife dipped in warm water for clean cuts.