Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed Biscoff cookies with melted butter. Mix until moistened, then press into the bottom of a springform pan. Bake for 10 minutes and set aside to cool.

Mix together diced apples, cinnamon, brown sugar, and lemon juice in a medium bowl. Ensure apples are coated well and set aside.

Beat softened cream cheese and granulated sugar in a large mixing bowl until smooth. Add vanilla extract and eggs one at a time, blending well. Stir in sour cream, heavy cream, and ground cinnamon until smooth.

Pour half of the cheesecake filling into the cooled Biscoff crust, then spoon the apple filling over this layer. Pour the remaining cheesecake filling on top.

For the crumble topping, combine crushed Biscoff cookies, melted butter, all-purpose flour, and brown sugar in a bowl. Mix until crumbly and sprinkle over the cheesecake.

Bake the cheesecake in the preheated oven for 50-60 minutes until edges are set and center is slightly jiggly. Turn off the oven and let it sit for an hour.

Allow the cheesecake to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

Release the sides of the springform pan, slice the cheesecake, and serve either chilled or warm.