Crush 24 Biscoff cookies in a food processor until finely ground. Melt ½ cup of unsalted butter and mix it with the cookie crumbs until well combined. Press this mixture evenly into the bottom of a lined 9-inch springform pan and chill in the refrigerator for at least 20 minutes.

In a mixing bowl, combine ½ cup melted unsalted butter, ½ cup all-purpose flour, ½ cup brown sugar, and ½ cup rolled oats. Stir until they form a crumbly texture. Set aside to cool.

Peel, core, and slice 3-4 tart apples, combine in a saucepan over medium heat with ¼ cup brown sugar, 1 teaspoon ground cinnamon, and 1 tablespoon cornstarch. Cook until tender and syrupy, about 8-10 minutes, then let cool.

Preheat your oven to 325°F (160°C).

In a large mixing bowl, blend 16 ounces of softened cream cheese with ¾ cup granulated sugar, ½ cup Greek yogurt, 1 teaspoon vanilla extract, and desired spices until smooth. Incorporate 3 large eggs one at a time.

Pour the cheesecake filling over the chilled Biscoff crust and gently spoon the cooled apple mixture over it, then sprinkle the reserved crumble topping evenly over the apples.

Place the springform pan in the oven and bake for 65-70 minutes. The cheesecake is done when the edges are set and the center has a slight jiggle.

Once baked, cool the cheesecake in the pan for at least 1 hour at room temperature, then cover and refrigerate for at least 6 hours or overnight before serving.