Crush or blend the biscuits so they’re like coarse sand. You could use a food processor or alternatively, a ziplock bag and a rolling pin. Place in a bowl.
Add the sugar and melted butter and stir together.
Tip into the base of a large springform cake tin and flatten, pressing all over. I like to use a tumbler to help compress the base evenly.
Bake for just 5 mins, then set aside to cool. Don't turn the oven off.
Make the filling
Put the cream cheese, double cream, vanilla, eggs, plain flour, cinnamon and golden caster sugar in a bowl. Whisk together until just combined - don't continue to whisk as this will introduce air bubbles.
Pour the batter into the tin on top of the biscuit base.
Bake at 190C (170C fan, 375F) for 45 mins until firm. When shaken, it should wobbly but not ripple.
Run a sharp knife carefully around the inside of the tin to ensure the cheesecake doesn't stick, which can cause cracks as it cools.
Place on a rack to cool in the tin, then cover and chill overnight.
You can now make the apple and crumble elements and store them overnight, ready to assemble the next day.
Alternatively, you can make the apple and crumble elements the next day and assemble everything once cool.
Make the crumble
Rub the flour, sugar, cinnamon and butter together in a bowl to give a crumb.
Add the oats and stir together.
Tip into a frying pan and stir over a medium heat. Toast until golden brown.
Tip onto a plate to cool.
If storing overnight, transfer to a sealed container and place somewhere cool and dry, such as a cupboard.
Make the apple topping
While the cheesecake is cooling, make the topping.
Put the butter, apples, cinnamon and sugar in a frying pan over a medium heat. Fry until the apples are golden and softened but still with a little bite.
Set the apples aside to cool. If storing overnight, transfer to a sealed container and place in the refridgerator.
Assemble the cheesecake
When the cheesecake is chilled and the topping elements are completely cool, run a knife around the inside of the tin again and unlock to release the sides. It should then lift onto a board cleanly.
Pile the apples on top.
Sprinkle the crumble on top of the apples and you’re done!
Use a serrated knife to get neat, beautiful slices.
Video
Notes
If you want to ensure a perfectly even rise and avoid cracks, I recommend investing in a 'cake belt', which is simply a piece of oven-safe material that you soak in water and wrap around the outside of your cheesecake tin.It insulates the contents of the tin so that the outside edges doesn't cook too far ahead of the centre, therefore ensuring an even bake. It's great for cakes too, especially if you want them rise level without doming.