Apple Crumble Cheesecake

What You’ll Need:

12 digestive biscuits
250g melted butter
50g oats
100g softened butter
100g dark brown sugar
100g plain sugar
Pinch of salt
2 packets philadelphia
1 packet mascarpone
3 medium eggs
1 vanilla pod
Baked Apples
4 cored, peeled and chopped apples
100g dark brown sugar
1tbsp cinnamon
75g sultanas

How You Make It:

Heat the oven to 180°C/350°F
In a baking tray mix apples, sugar, cinnamon and sultanas and bake for 25 minutes. Turn the oven down to 160°C/320°F.
In a food processor, add all the ingredients and pulse until everything is combined to a soft crumbly texture, set aside.
Wipe down the food processor and add the crumble topping ingredients, blend until the butter has mixed in and everything is soft and crumbly then set aside. Mix together with fingers if butter is still lumpy.
Add all the ingredients for the cheesecake filling and pulse until smooth
In a lined springform release tray press down the biscuit base until compact, then add the cheesecake filling and smooth down with a spatula. Finally, add the chopped apples in a layer and pour over any caramel from the sugar then sprinkle over the crumble topping.
Bake for 1 hour then remove from oven, allow to cool and set for at least three hours in the fridge.