Preheat your oven to 160ºC (325ºF) and prepare the crust with digestive or graham crackers, brown sugar, ground cinnamon, and nutmeg until finely crushed. Combine with melted butter and press into a lined 22 cm springform pan. Bake for 10 minutes and let cool.

Dice apples into small pieces and toss with granulated sugar and a sprinkle of cinnamon. Set aside.

Whisk together all-purpose flour and dark brown sugar for the crumble topping. Add cold, cubed butter and mix until resembling coarse crumbs. Set aside.

Beat room-temperature cream cheese in a stand mixer until smooth, gradually adding granulated sugar. Mix sour cream with cornstarch until smooth, then incorporate into cream cheese mixture. Add eggs one at a time.

Pour cheesecake filling into the cooled crust, smooth the top, layer apples, and sprinkle crumble topping generously on top.

Place springform pan in a larger baking pan and fill with hot water. Bake for 1 hour and 20-30 minutes, until the center jiggles slightly.

Turn off the oven and leave the cheesecake inside with the door cracked for 1 hour. Cool to room temperature, cover, and refrigerate for at least 6 hours or overnight.