Cover with a pan lid, and cook the apple for 10-15 minutes until soft
Remove from the heat and leave to cool completely
To make the crumble, pre-heat your oven to 180C Fan/400F/Gas Mark 6, and line a baking tray with baking paper
Put the plain flour, light brown soft sugar and cinnamon into a bowl and stir together
Add the butter and use your fingers to rub the butter into the dry ingredients until it resembles breadcrumbs. You can also use a fork to do this
Spread it out onto a lined baking tray and bake for 10-15 minutes until it is golden and feels firmer to the touch (it will firm up more as it cools). You can use a fork to break it into smaller bits. Once it’s completely cool, you can store it in an airtight container until ready to use
To make the base use a food processor to whizz up the biscuits into crumbs, if you don’t have a food processor, bash the biscuits gently with a rolling pin in a bowl or freezer bag. Mix the cinnamon into the biscuit crumbs
Mix the melted butter into the biscuit crumbs, and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, vanilla extract and icing sugar until smooth with no lumps
Add the double cream and whisk until it is very thick and holds it’s shape, You want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more
Smooth the filling into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
Remove the cheesecake from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish if needed
Pile the apple mixture on top and spread it out, then sprinkle over the crumble
Serve immediately, store any leftovers in the fridge and eat within 2-3 days
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