Crust Preparation

1. Preheat your oven to 350°F (175°C).

2. Crush biscuits or graham crackers into fine crumbs.

3. In a bowl, stir the melted butter into the crumbs (and sugar, if using).

4. Press the mixture firmly into a greased 9-inch pan, forming an even layer.

5. Bake for 8–10 minutes to set, then allow it to cool slightly.

Cheesecake Filling

1. In a mixing bowl, beat the softened cream cheese until smooth.

2. Add the granulated sugar and mix until well combined.

3. Beat in the eggs one at a time, mixing just until each is incorporated (avoid overmixing).

4. Stir in the vanilla extract.

5. Pour the cheesecake batter over the pre-baked crust and smooth the top.

Apple Mixture

1. In a separate bowl, toss the chopped apples with brown sugar, cinnamon, and flour.

2. Spread this mixture evenly on top of the cheesecake batter.

Crumble Topping 

1. Combine flour, brown sugar, and salt in a bowl.

2. Cut in the cold, cubed butter using a pastry cutter or fork until the mixture is crumbly.

3. Sprinkle the crumble evenly over the apples.

Final Bake and Cool

1. Bake the cheesecake at 350°F (175°C) for 35–40 minutes, or until the center has a slight jiggle.

2. Turn off the oven, crack the door slightly, and let the cheesecake rest inside for about 10 minutes.

3. Remove from the oven and allow it to cool fully at room temperature.

4. Refrigerate for at least 4 hours or overnight before slicing and serving.