In a bowl, combine the thinly sliced apples, lemon juice, granulated sugar, ground cinnamon, and a pinch of salt. Toss until the apples are evenly coated.

Place the apple mixture in a medium to large pot over medium-high heat. Slowly bring it to a boil, stirring occasionally.

In a separate bowl, create a slurry by mixing cornstarch with cold water. Set it aside.

As the apples release liquid and begin to soften, add the slurry to the mixture while stirring constantly. The mixture should thicken within about 30 seconds. If needed, prepare a bit more slurry to reach the desired thickness.

Once thickened, remove the apple mixture from heat and transfer it to a container. Let it cool to room temperature. The filling can be stored in an airtight container in the fridge for up to 1 week.

Preheat your oven to 325°F (163°C). Spray a 9-inch springform cake pan with cooking spray, and line the outside bottom with tin foil to prevent water from getting into the pan.

In a large food processor, crush the Biscoff cookies until they are a fine crumb.

In a medium-sized bowl, combine the Biscoff cookie crumbs, melted butter, and sugar. Stir until all the crumbs come together and you can squeeze them with your hand and they stick together.

Press the mixture into the bottom of the 9-inch springform pan, using the bottom of a flat cup or your hand to create an even layer. Go halfway up the sides.

Bake the crust in the preheated oven for 14 minutes.

In a medium-sized bowl, combine the light brown sugar, all-purpose flour, ground cinnamon, and salt. Using your fingers or a pastry cutter, cut in the cold cubed butter until the mixture resembles coarse crumbs. This takes some time, so be patient. The mixture is done when there are no more flour streaks.

When the streusel is ready, place it in the fridge while you make the cheesecake batter.

Preheat your oven to 325°F (163°C). Pour water into a sheet pan or roasting pan, filling it up a little less than halfway. Set aside.

In a large mixing bowl, using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese on medium speed until smooth and creamy.

While the mixer is on low, gradually add the brown sugar to the cream cheese, continuing to beat until the mixture is well combined and smooth.

With the mixer on low speed, add the room temperature egg yolk and whole eggs all at once and mix just until incorporated. Use a rubber spatula to scrape the bottom and sides of the bowl.

Gently fold in the sour cream, vanilla extract, cornstarch, and ground cinnamon with a rubber spatula until smooth, with no lumps remaining. Be careful not to overmix, as this can introduce excess air bubbles into the batter.

Carefully pour half of the cheesecake filling into the baked Biscoff crust. Spread evenly across the top.

Sprinkle half of the apple filling on top and spread evenly with the back of a spoon.

Pour the remaining half of the cheesecake batter on top of the apple filling. Spread evenly with the back of a spoon to create an even layer.

Evenly spread the rest of the apple filling on top.

Generously sprinkle the streusel on top of the apples.

Place the cheesecake in the prepped water bath and bake for 85-90 minutes until the middle is barely set and slightly jiggly. If the cake is still jiggling, bake for 5 more minutes. Once the cheesecake has a slight jiggle, turn off the oven and prop the door open for an hour.

Let the cheesecake cool to room temperature, then place it in the fridge for at least 4 hours to set.

Once the cheesecake has set, you can make a glaze by combining 1 cup powdered sugar and 3 tablespoons of milk. Pour on top.

Serve cold and enjoy!