Step-by-Step Instructions

• Preheat your oven to 350°F (175°C) to ensure it's ready for baking. While the oven heats, gather your ingredients and equipment, including a 9-inch springform pan.
• In a mixing bowl, combine 8 ounces of crushed Biscoff cookies with 4 tablespoons of melted butter. Mix until the crumbs are evenly coated and reach a sandy consistency. Press this mixture firmly into the bottom of the springform pan. Bake for 10 minutes until set, then remove from the oven and allow it to cool completely before adding the filling.
• In a medium bowl, toss together 3 diced apples, 1 teaspoon of ground cinnamon, ½ cup of brown sugar, and 1 tablespoon of lemon juice. Stir until the apple pieces are well-coated in the sugary mixture. Set aside to allow the flavors to meld while you prepare the cheesecake filling.
• In a large mixing bowl, beat 16 ounces of softened cream cheese with 1 cup of granulated sugar until smooth and creamy. Gradually add 1 teaspoon of vanilla extract, mixing well. Incorporate 3 large eggs one at a time, ensuring each egg is fully blended before adding the next. Finally, mix in ½ cup of sour cream, 6 ounces of heavy cream, and 1 teaspoon of ground cinnamon until fully combined.
• Pour half of the cheesecake filling over the cooled Biscoff crust, ensuring an even layer. Distribute the prepared apple filling evenly across this layer, creating a delightful contrast in flavors. Gently pour the remaining cheesecake filling on top, smoothing it out for an even surface that looks inviting.
• In a separate bowl, combine additional crushed Biscoff cookies, 4 tablespoons of melted butter, 4 tablespoons of all-purpose flour, and ½ cup of brown sugar. Mix until the mixture resembles coarse crumbs. Sprinkle the crumble topping generously over the cheesecake layer.
• Place your assembled Biscoff Apple Crumble Cheesecake in the preheated oven. Bake for 50-60 minutes, or until the edges are set but the center is still slightly jiggly. Once done, turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
• After an hour in the oven, remove the cheesecake and let it cool to room temperature on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight, allowing the flavors to deepen and the cheesecake to firm up.
• When ready to serve, carefully remove the sides of the springform pan. Slice the cheesecake into wedges with a sharp knife for clean edges. Serve chilled, allowing your guests to experience the delightful layers of flavor and texture in each bite of your stunning Biscoff Apple Crumble Cheesecake.