Crush 200g of Biscoff cookies into fine crumbs. Melt 150g of unsalted butter and combine with cookie crumbs. Press into a 9-inch springform pan and chill for 30 minutes.

Mix melted butter, flour, and brown sugar. Add rolled oats, stir until crumbly. Set aside.

Peel and slice 3 tart apples. Sauté with 50g brown sugar, sprinkle of cinnamon, and cornstarch for 6-8 minutes. Let cool.

Beat cream cheese and sugar until smooth. Mix in yogurt, vanilla, spices, then incorporate eggs one at a time.

Pour cheesecake filling into crust, add apple mixture on top, and sprinkle crumble topping. Bake at 325°F for 65-70 minutes.

Cool in oven for 1 hour, then refrigerate for at least 6 hours or overnight before serving.