• Preheat the oven to 325ºF and line your springform pan with parchment paper.

Crust:

• Blend the digestive cookies with brown sugar, cinnamon, and nutmeg until the mixture resembles sand.
• Add the melted butter and mix until combined to form the crust mixture.
  
• Press the cookie crust evenly into the bottom of the springform pan, making sure it’s flat.
  
• Bake for 10 minutes, then set aside to cool.

Apple crumble:

• Toss the apple chunks with granulated sugar and cinnamon, then set the apple mixture aside.
  
• In a separate bowl, combine flour, brown sugar, and butter to make the crumble layer.
  

Cheesecake:

• Preheat the oven to 320°F.
• Beat the cream cheese on low speed, then gradually add the granulated sugar.
  
• Scrape down the sides of the bowl and continue mixing on low speed for another minute.
• In a separate bowl, mix the sour cream and cornstarch until smooth.
  
• Add the sour cream mixture and vanilla extract to the cream cheese, then beat on low speed until fully combined.
  
• Add the eggs one at a time, mixing on low speed after each addition.
• Once all the eggs are added, scrape down the sides of the bowl and beat the batter one final time to ensure everything is well incorporated.
  
• Pour the cheesecake batter over the prepared crust.
  
• Scatter the cinnamon sugar apples evenly over the cheesecake layer, then sprinkle the crumble on top.
  
• To prepare a water bath, place the springform pan inside a cake pan, then set that inside a larger roasting pan.
• Fill the roasting pan with hot water until it reaches about halfway up the sides of the cake pan.
• Bake the apple crumble cheesecake for 1 hour and 25 minutes, or until the center is slightly wobbly.
  
• Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the warm oven for 1 hour.
• Transfer the cheesecake to a cooling rack and let it come to room temperature, about 1 hour.
• Refrigerate the cheesecake for at least 6 hours, or preferably overnight, before serving.