|200 g||packet tennis biscuits|
|30 ml||brown sugar|
|2.5 ml||cinnamon — ground|
|100 g||butter — melted|
|500 g||cream cheese — full fat, softened|
|125 ml||white sugar|
|45 ml||sour cream|
|5 ml||vanilla — extract|
|2||eggs — large|
|2||Granny Smith apples|
|2 ml||mixed spice — ground|
|5 ml||cinnamon — ground|
|125 ml||oats — instant|
|125 ml||brown sugar|
|115 g||butter — melted|
|salted caramel sauce|
Preheat the oven to 180°C.
Start with the crumble topping.
Combine the flour, oats and brown sugar in a bowl.
Add the melted butter and mix well.
Refrigerate until needed.
To make the base, place the biscuits into a food processor with the sugar and cinnamon and process until you have fine crumbs.
Add the melted butter and process until combined.
Press the mixture into the base of a greased 23cm springform tin and refrigerate until needed.For the cheesecake layer, beat the cream cheese until smooth.
Add the sugar, sour cream and vanilla extract and beat well.
Add in the eggs, one at a time and mix until smooth.
Pour this mixture over the base.
Peel the apples and slice into thin slices.
Arrange the slices over the cheesecake layer so that it is completely covered.Work quickly as the apples will start to go brown.
Sprinkle the apples with the mixed spice and cinnamon.
Take the crumble topping out of the fridge and sprinkle evenly over the top of the apples.You may not need all of it.
Bake for 50 minutes, then allow to cool to room temperature. Refrigerate for 6 hours or overnight.
The sauce can be refrigerated in a jar and gently warmed in a bowl of warm water before serving with a generous slice of cheesecake.