Begin by crushing the biscoff cookies in a food processor until fine crumbs form. Melt the unsalted butter and combine it with the crumbs in a mixing bowl until the mixture resembles wet sand. Press this mixture firmly into the bottom of a lined 9" springform pan to create an even layer. Chill the crust in the refrigerator for about 30 minutes to set firmly.

In a separate bowl, mix melted butter, brown sugar, rolled oats, and a pinch of salt until a crumbly texture forms. Spread this mixture onto a lined baking sheet and refrigerate for another 15-20 minutes to firm up.

Peel, core, and slice the tart apples into thin pieces. In a large skillet over medium heat, toss the apples with brown sugar, cinnamon, and cornstarch. Cook until the apples are juicy and fork-tender, about 5-7 minutes. Remove from heat and let cool.

In a mixing bowl, beat the softened cream cheese with sugar, Greek yogurt, vanilla extract, and spices until smooth. Incorporate the eggs one at a time.

Once the crust is chilled, pour the cheesecake batter into the springform pan, smoothing it out. Arrange the cooked apple mixture on top and sprinkle the crumble topping evenly.

Preheat your oven to 325°F (163°C) and bake the cheesecake in the center for 65-70 minutes or until set with a slight jiggle in the center.

Let the cheesecake cool completely at room temperature, then chill in the refrigerator for at least 6 hours or ideally overnight.