Preparation Steps

• Preheat your oven to 325°F (160°C). Grease and line a 9-inch springform pan.
• For the base: Crush the digestive biscuits into fine crumbs. Mix with melted butter and press firmly into the base of the prepared springform pan.
• For the filling: In a large bowl, beat the cream cheese and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until just combined.
• Pour the cream cheese filling over the biscuit base.
• For the crumble topping: In a medium bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter with your fingertips until the mixture resembles coarse crumbs.
• Add the diced apples to the crumble mixture and toss to coat.
• Evenly sprinkle the apple crumble mixture over the cheesecake filling.
• Bake for 55-65 minutes, or until the edges are set and the center is slightly wobbly. Cover loosely with foil if the top starts to brown too quickly.
• Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
• Remove from the oven and let it cool completely on a wire rack. Chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.