300 g digestive biscuits

115 g unsalted butter, melted

20 g unsalted butter

500 g eating apples, peeled and diced

60 g soft light brown sugar

½ tsp ground cinnamon

1 tsp vanilla extract (for apples)

500 g full-fat cream cheese

100 g caster sugar

3 large eggs

1 tsp vanilla extract (for cheesecake)

60 ml sour cream

1 tsp cornflour

100 g plain flour

60 g soft light brown sugar (for crumble)

50 g oats

½ tsp ground cinnamon (for crumble)

Pinch of flaky sea salt

80 g cold unsalted butter, cubed

200 g caster sugar (for caramel)

90 g unsalted butter, diced (room temperature)

110 ml double cream (room temperature)

1 tsp vanilla extract (for caramel)

1 tsp flaky sea salt, or to taste

Cook Mode Prevent your screen from going dark

Preheat oven to 180°C (350°F) standard or 160°C (320°F) fan. Grease and line an 8- or 9-inch springform tin.
Make the crust: Blitz digestive biscuits into fine crumbs, mix with melted butter, press into tin, and chill.
Cook the apples: Melt butter in a pan, add apples, brown sugar, cinnamon, and vanilla. Cook for 10 minutes until soft. Set aside.
Prepare the cheesecake filling: Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in vanilla, sour cream, and cornflour.
Make the crumble: Mix flour, sugar, oats, cinnamon, and salt. Rub in butter until crumbly.
Assemble: Pour filling over crust. Top with apples, then crumble topping.
Bake for 35–40 minutes until just set in the center.
Turn off oven, leave cheesecake inside with door ajar for 1 hour. Cool at room temperature, then chill at least 6 hours or overnight.
Make the caramel: Melt sugar until amber, whisk in butter, then cream, vanilla, and salt. Cool.
To serve: Remove cheesecake from tin, slice, and drizzle with caramel sauce.

Use firm apples like Granny Smith or Braeburn for best texture.
Cheesecake is best made a day in advance for full flavor and texture.
Store leftovers in the fridge for up to 4 days or freeze slices for up to 2 months.
Use a hot, dry knife for clean slices.
Ensure apples are not too wet to avoid soggy crumble.