Preheat your oven to 350°F (175°C). Crush the Lotus Biscoff cookies and mix with melted butter, then press into the bottom of a lined 9-inch springform pan. Chill.

In a medium bowl, combine melted butter, flour, brown sugar, and oats. Mix until crumbly and set aside.

In a skillet, cook tart apples with brown sugar, cinnamon, and cornstarch for 5-7 minutes until softened. Let cool.

Blend cream cheese, sugar, yogurt, vanilla, ginger, and nutmeg until smooth. Ensure there are no lumps.

Add eggs one at a time, mixing well after each addition for a smooth batter.

Pour the cheesecake batter over the crust, layer with apple filling, and top with crumble mixture.

Bake for 65-70 minutes until edges are set but center jiggles slightly.

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

Serve chilled or at room temperature, optionally topped with whipped cream or caramel.