Preheat your oven to 175°C (350°F).

In a medium bowl, mix 350 g of crushed Lotus Biscoff cookies with 150 g melted unsalted butter until well combined.

Press this crumb mixture firmly into the bottom of a springform pan. Bake for 10 minutes and set aside to cool.

Combine 55 g melted butter, 50 g flour, 50 g brown sugar, and 20 g rolled oats in a bowl until crumbly.

Pour the mixture onto a baking sheet and bake for about 15 minutes, stirring occasionally until golden brown.

In a skillet, toss the sliced apples, 50 g brown sugar, 1 teaspoon cinnamon, and 2 teaspoons cornstarch until the apples are well-coated.

Cook over medium heat for about 5-7 minutes until the apples are slightly softened. Remove from heat and let it cool.

In a large mixing bowl, beat 690 g cream cheese until smooth. Add in 75 g granulated sugar, 100 g Greek yogurt, 2 teaspoons vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon nutmeg. Mix until fluffy.

Add the 3 eggs, one at a time, mixing well after each addition until fully blended.

Pour the cheesecake filling over the cooled Biscoff crust. Top with the apple mixture, and finally sprinkle the crumble topping evenly.

Bake in the oven for 55-65 minutes until the edges are set but the center still slightly jiggles.

Allow the cheesecake to cool at room temperature for an hour, then refrigerate for at least 4 hours before serving.