Prepare the Crust: Crush the Lotus Biscoff cookies into fine crumbs and combine with melted unsalted butter. Press into the bottom of a lined 9" springform pan and chill.

Make the Crumble Topping: Melt unsalted butter and mix it with flour, brown sugar, and rolled oats until coarse crumbs form. Set aside.

Cook the Apples: Sauté sliced tart apples in a skillet with brown sugar, ground cinnamon, and cornstarch until tender, about 8-10 minutes. Let cool.

Preheat Oven: Preheat your oven to 325°F (163°C).

Mix Cheesecake Filling: Beat cream cheese until smooth, then mix in sugar, Greek yogurt, vanilla, and spices. Add eggs one at a time.

Assemble Cheesecake: Pour cheesecake filling into crust, layer with cooled apples, and sprinkle crumble topping over.

Bake: Bake for 65-70 minutes until edges are set. The center should jiggle slightly.

Cool & Chill: Let the cheesecake cool to room temperature, then refrigerate for at least 6 hours or overnight.