Preheat your oven to 350°F (175°C). Adjust the oven rack to the middle position.

Combine 8 ounces of crushed Biscoff cookies with 4 tablespoons of melted butter. Press into the bottom of a 9-inch springform pan and bake for 10 minutes.

Toss 3 diced apples with 1 teaspoon cinnamon, ½ cup brown sugar, and 1 tablespoon lemon juice.

Beat 16 ounces of softened cream cheese with 1 cup granulated sugar. Mix in 1 tablespoon vanilla extract and 3 eggs, then add ½ cup sour cream, ½ cup heavy cream, and 1 teaspoon ground cinnamon.

Pour half of the cheesecake filling into the cooled crust. Add the apple filling and then the remaining cheesecake filling.

Mix 6 ounces crushed Biscoff cookies, 4 tablespoons melted butter, 2 tablespoons flour, and 2 tablespoons brown sugar. Sprinkle over the cheesecake layer.

Bake for 50-60 minutes until edges are set but the center is slightly jiggly. Let cool in the oven for 1 hour.

Cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.