Chop your cooking apples into one inch size pieces and add to a heavy based saucepan.

Add the light brown soft sugar, and add 2 tbsps of water.

On a low-medium heat, cook the mixture for 5 minutes whilst stirring. After the five minutes of stirring, let the mixture come to a simmer and cover with the lid of the pan.

Continue to cook for 4-5 minutes until the apple starts to soften down but still stays in pieces rather than becoming a mush.

Strain the mixture of any excess liquid, and leave the mixture to cool fully.

Make your crumble mixture by rubbing together the sugar, flour and butter until the mixture resembles bread crumbs.

Spread the mixture onto a tray and bake in the oven at 180C Fan, for 15-20 minutes until its starting to brown.

Once baked, let the mixture cool in a bowl.

Blitz the biscuits in a food processor (or smash up) to a fine crumb.

Melt the butter, and add it to the biscuits.

Pulse them again until combined well. Press down into the bottom of a 8"/20cm deep springform tin and refrigerate for now.

Add the cream cheese, icing sugar, cinnamon and vanilla. Whisk together until smooth and combined.

Pour in the double cream, and whisk again until thick.

Add in ⅔ of the apple mixture and fold together carefully. It may look a little funny in places, so be careful but thorough. Spread the mixture onto the biscuit base.

Add ¾ of the crumble mixture on top, and leave the cheesecake to set in the fridge for 5-6 hours, or preferably overnight.

Once set, remove from the tin carefully. Add on any spare apple on top, and sprinkle on a little more crumble (for decoration and texture) and even drizzle with some Caramel or Toffee sauce! Enjoy!