crust

1. Crush Biscoff cookies into fine crumbs using a food processor or blender. 
2. Mix in butter until fully combined.
3. Press the mixture evenly into the bottom and sides of a springform pan.
4. Flatten and smooth with the back of a spoon.
5. Freeze while preparing the other layers.

Apple Filling

1. Wash and slice apples (no need to peel).
2. In a pan, combine apples, butter, brown sugar, water, star anise, cinnamon stick, and vanilla bean.
3. Cook over medium heat until apples are tender and the mixture is syrupy.
4. Mix cornstarch with cold water and add to thicken the sauce.
5. Remove cinnamon stick, star anise, and vanilla bean before assembling.

Cheesecake Filling

1. Soften cream cheese in a separate bowl.
2. In another bowl, mix heavy cream with cornstarch and vanilla extract.
3. Fold in powdered sugar and a pinch of salt.
4. Add eggs one at a time, mixing gently.
5. Carefully fold in the cream cheese until smooth, avoiding overmixing.

Crumble

1. Combine brown sugar, granulated sugar, butter, and all-purpose flour in a bowl.
2. Mix with your hands until clumpy but not dry. Set aside.

Assemble

1. Spread the cheesecake filling over the Biscoff crust.
2. Layer the apple filling evenly on top.
3. Sprinkle the crumble evenly on top.

Bake and Chill

1. Preheat oven to  160°C / 320°F and bake gently for 20 minutes. 
2. Increase oven temperature to 180°C / 356°F and bake for 50 more minutes.
3. Turn off the oven and leave the cheesecake inside for 30 minutes.
4. Slightly open the oven door with a kitchen towel to vent and let it cool 1 hour.
5. Remove from the oven, cool completely on a rack, then refrigerate for at least 4 hours before serving.