Preparation

• Preheat the oven to 160°C (fan). Lightly grease 8 x 8-inch baking pan and line with baking paper, making sure there is plenty of overhang. Set aside.
• Blitz the biscuits in a food processor, or tip into a food bag and bash with rolling pin until you have fine crumbs. Stir in the melted butter until the mixture resembles damp sand. Press into the prepared baking tin and chill until needed.
• In a separate bowl, beat the cream cheese until smooth and fluffy. Add sugar, salt, and vanilla; mix to combine. Add eggs, one at a time, mixing well after each addition.
• Pour the cheesecake batter over the chilled crust and gently tap to remove air bubbles.
• For the spiced apples: Place chopped apples in a bowl. Add sugar, lemon zest, cinnamon, and nutmeg; stir well to combine. Set aside for 5 minutes.
• For the crumble topping: Rub the butter into the rest of the crumble ingredients until mixture resembles coarse breadcrumbs.
• Top the cheesecake layer with spiced apples, then sprinkle crumble topping evenly over the apples.
• Bake for 45-50 minutes until the crumble is golden brown and the filling is set. Let cool completely on the counter.
• Transfer to the fridge for at least 3 hours, or ideally overnight. Drizzle with caramel sauce, slice, and enjoy!