In a large saucepan over medium-high heat, add the butter, diced apples, brown sugar, maple syrup, cinnamon, apple pie spice, salt, and a squeeze of lemon juice. Cook until the sugar melts and the apples soften, stirring occasionally (~8-10 minutes).

Mix together the cornstarch and water in a small bowl to create a slurry. Pour the slurry into the apple mixture, stir, and cook until the mixture thickens (1-2 more minutes).

Remove from the heat and stir in the vanilla. Set aside to cool.

Preheat the oven to 350F. Line a loaf pan (8.5x4.5” or 9x5”) with parchment paper.

In a medium bowl, stir together the crushed Biscoff cookies and melted butter until the crumbs are wet and resemble wet sand. Press the crumbs into the bottom and slightly up the sides of the prepared loaf pan. Bake at 350F for 8-10 minutes. Remove and let cool completely.

In a medium bowl, add the flour, oats, brown sugar, cinnamon, and butter. Mix until combined and crumbly. Set aside.

In a large bowl, beat the cream cheese to smooth and remove lumps. Add the sugar and beat again until smooth.

Whisk in the eggs, one at a time, adding the next egg only after the previous is fully incorporated. Then add the sour cream, vanilla, and salt. Whisk until well combined.

Pour all of the cheesecake filling on top of the crust and spread into an even layer. Top with the apple pie filling without swirling.

Sprinkle the crumble topping all over the top.

Set the loaf pan in a larger baking pan and fill the bigger pan with boiling water until it reaches halfway up the loaf pan.

Place the cheesecake on the center rack of your oven. Bake at 325F for 30 minutes.

After 30 minutes, reduce the heat to 250F and bake for another 45-60 minutes, until the edges are set and the middle is still slightly wobbly.

Once finished baking, turn off the oven and crack the oven door. Allow the cheesecake to sit in the warm oven for 30 minutes.

Remove the cheesecake from the oven and the water bath, and let cool at room temperature for 2 hours. Then refrigerate for at least 4 hours or overnight.

Prepare the salted caramel by mixing the maple syrup, almond butter, oil, and salt together in a medium bowl.

Gently remove the cheesecake from the pan and drizzle the salted caramel over the top. Slice and enjoy!