200 g digestive or graham crackers

1/2 tsp ground nutmeg

1 1/2 tsp ground cinnamon

1 1/2 tbsp dark brown sugar

50 g butter, melted

150 g apple, diced small (1–2 apples)

1 tbsp granulated sugar

1 tsp ground cinnamon

100 g all-purpose flour

80 g dark brown sugar

70 g butter, room temperature

600 g cream cheese, full-fat, room temperature

200 g granulated sugar

150 g sour cream (14–18%), room temperature

1 tbsp cornstarch

2 tsp vanilla extract

3 large eggs, room temperature

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Preheat oven to 160ºC/325ºF. Line a 22 cm (9 in) springform pan with parchment paper on the bottom.
For the crust: Blend cookies, nutmeg, cinnamon, and brown sugar until fine. Add melted butter and blend until combined. Press into the pan bottom and up the sides. Bake for 10 minutes, then let cool.
For the apples: Dice apples and toss with sugar and cinnamon. Set aside.
For the crumble: Mix flour, brown sugar, and butter by hand or mixer until crumbly. Set aside.
For the cheesecake filling: Beat cream cheese on low speed until smooth. Gradually add sugar. Mix sour cream and cornstarch, then add with vanilla. Mix in eggs one at a time, scraping down the bowl.
Pour cheesecake batter into the crust. Top with apples, then crumble.
Place springform pan in a larger cake pan, then inside a roasting pan. Pour hot water into the roasting pan until 2/3 up the sides. Alternatively, wrap pan tightly in foil and place in a water bath.
Bake 1 hour 20–30 minutes, until center is slightly wobbly. Turn off oven, crack door, and cool cheesecake inside for 1 hour.
Remove from water bath, cool on rack 1 hour, then refrigerate for at least 6 hours or overnight before serving.