Start by making the cheesecake. Mix the melted butter and crushed biscuits and press them on the bottom of a springform baking pan and place it in the freezer so it firms up.

To make the filling, in a large bowl use a hand mixer to beat the cream cheese, vanilla extract, greek yoghurt and icing sugar.

In a separate smaller bowl, beat the double cream until soft peaks, then transfer it to the larger bowl with the cream cheese mix and add the applesauce, fold it with a spatula.

Take the biscuit base out of the freezer and top it with the cheesecake filling. Place in the freezer for at least 6 hours, but preferably overnight.

To defrost, take the cheesecake out of the freezer and allow it to slowly defrost in the fridge or at room temperature for an hour, then place it back in the fridge for at least 3 hours.

To make the topping, start with the salted caramel. In a pot, add the sugar and the water and whisk. Cook over low/medium heat until the sugar dissolves and starts boiling.

Add in the butter, do not whisk, but shake the pot to mix. Cook for around 10 minutes until it browns and has a caramel color.

Once it reaches that stage, take off the heat and pour in the double cream, whisk vigorously until well combined. Add in the salt and vanilla and whisk again.

For the apple top, melt the butter in a pot and add the apples, vanilla extract, brown sugar and cinnamon. Cook over medium heat until the apples are soft but still keep their shape.

Transfer the apples into a bowl and allow them to come to room temperature.

An hour or two before eating, top your cheesecake with the salted caramel and add the apples on top. Keep in the fridge until it’s time to eat.