Preheat your oven to 160ºC (325ºF). In a food processor, combine digestive or graham crackers with ground cinnamon, nutmeg, and dark brown sugar until finely crushed. Slowly drizzle in melted butter, mixing until the texture resembles wet sand. Press this mixture firmly into the bottom of a springform pan and bake for 10 minutes. Allow to cool slightly.

Dice fresh apples into small chunks and toss them with granulated sugar and a sprinkle of cinnamon. Let them sit for about 15 minutes.

In a separate bowl, combine all-purpose flour, dark brown sugar, and softened butter. Blend until crumbly and set aside.

In a mixing bowl, beat cream cheese until creamy. Gradually add granulated sugar, then blend in sour cream, cornstarch, and vanilla extract. Add eggs one at a time until mixed.

Pour cheesecake filling over the cooled crust. Layer cinnamon sugar apples on top and sprinkle with crumble. Bake for 1 hour and 20-30 minutes.

After baking, let cheesecake cool in the oven with the door ajar for 1 hour before chilling in the refrigerator for at least 6 hours.