Crush the biscuits finely with cinnamon.

Mix the crushed biscuits with melted butter until it resembles wet sand.

Press the mixture into the bottom and sides of a springform pan, making sure the sides reach the top.

Freeze the crust while preparing the rest of the recipe.

Peel and slice the apples (or leave the peel if preferred).

Combine the apples with cinnamon, sugars, and butter in a pan.

Cook over medium heat until the apples are tender.

Mix cold water with cornstarch, add to the apples, and cook until the sauce thickens. Set aside to cool slightly.

Mix flour with cold butter until it looks crumbly.

Add cold water and mix until it forms a dough. Don’t overmix.

Cover the dough with plastic wrap and refrigerate until ready to use.

Whisk cornstarch into a portion of the heavy cream until smooth, then add the remaining cream and mix until lump-free.

Add the cream cheese at room temperature and beat it with a spatula until smooth.

Add eggs one at a time, whisking after each.

Add the granulated sugar and whisk until combined.

Preheat the oven to 180°C / 356°F.

Spread half of the cooked apples on the bottom of the frozen biscuit crust.

Pour the cheesecake filling over the apples.

Layer the remaining apples carefully on top of the cheesecake filling. It’s okay if some sink slightly.

Roll out the pie crust and cut into strips for a lattice pattern. Place the strips over the cheesecake and seal the edges.

Brush the lattice crust with a beaten egg and sprinkle with sugar.

Bake the cheesecake until the lattice is golden brown (about 50 minutes).

Let the cheesecake cool at room temperature first, then refrigerate best overnight to

set

.