1. Preheat the oven to 350°F (180°C). Line an 8-inch round baking tin (with a loose bottom)* with baking parchment. Wrap the baking tin in aluminum foil to make it waterproof and set aside.

2. Crush the cookies for the crust (in a mixer or use a freezer bag and rolling pin) until you get fine crumbs. Mix with sugar and melted butter. Transfer the moist crumbs to the baking tin and press to the bottom and sides to create a nice crust. Bake in the preheated oven for about 10 minutes. Remove from oven and let cool down a bit. Turn the oven temperature down to 300°F (150°C).

3. In the meantime, prepare the topping and crumble. Peel and core the apples and cut them into small pieces. Sprinkle them with some lemon juice. Mix starch, sugar, and ground cinnamon. Add to the apples and mix well to combine. Set aside.

4. For the streusels, mix flour, sugar, and ground cinnamon. Add the butter and rub everything between your fingers to get different-sized streusels. Set aside.

5. For the filling, mix cream cheese, sour cream, sugar, salt, and vanilla extract in a large bowl. Add the eggs, one at a time, and mix until well combined. Carefully pour the mixture into the prepared baking tin with the pre-baked crust and smooth it out. Add the apples and streusels on top. Place the baking tin in a larger baking dish or pan and fill that with hot water. The baking tin should sit about halfway up the sides in water. Bake the cheesecake for about 80-95 minutes. The edges of the cheesecake should be firm, but in the center, the cheesecake may still wobble a bit if you move the baking tin.

6. Take it out of the oven and remove it from the water bath. Let cool down completely on a wire rack. Once the cheesecake has cooled, place it in the fridge for at least 4 hours (or overnight). Before serving, carefully remove the cake from the mold and place it on a serving platter. The cheesecake tastes great with some heavy cream or vanilla sauce.