Preheat your oven to 160ºC (325ºF). In a food processor, blend your digestive or graham crackers with dark brown sugar, ground cinnamon, and nutmeg until fine. Next, drizzle in the melted butter and pulse until the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan, then pop it in the oven to bake for 10 minutes. Allow it to cool while you prepare the filling.

While the crust is cooling, dice your apples into small pieces. Toss them in a bowl with granulated sugar and ground cinnamon until evenly coated. In another mixing bowl, combine all-purpose flour, dark brown sugar, and room temperature butter, mixing until crumbly. Set both the spiced apples and crumble mixture aside, ready to layer onto your Apple Crumble Cheesecake.

In a stand mixer, beat the room temperature cream cheese until smooth and creamy. Gradually add in granulated sugar, mixing well before incorporating the sour cream, cornstarch, and vanilla extract. Finally, add the large eggs one at a time, mixing just until combined. This velvety mixture is the heart of your Apple Crumble Cheesecake, ready for layering.

Pour the smooth cheesecake filling over the cooled cookie crust, spreading it evenly. Next, gently layer the spiced apples on top of the cheesecake, followed by sprinkling the crumbly mixture evenly over the apples.

To achieve a creamy texture, place the springform pan inside a larger pan filled with water, creating a water bath. Bake in the preheated oven for 1 hour and 20-30 minutes until the edges are set but the center has a slight wobble. Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool inside for 1 hour.

Remove the cheesecake from the oven and water bath, letting it cool to room temperature on the counter. Once cooled, transfer the Apple Crumble Cheesecake to the refrigerator and chill for at least 6 hours or preferably overnight.