Crush the Lotus Biscoff cookies into fine crumbs and combine with melted unsalted butter. Press into the bottom of a lined 9" springform pan and chill in the fridge.

Mix melted butter, all-purpose flour, brown sugar, and rolled oats until crumbly. Set aside to cool.

Slice tart apples and cook with brown sugar, ground cinnamon, and cornstarch until fork-tender. Let cool.

Preheat oven to 325°F (160°C) for even baking.

Beat together cream cheese, granulated sugar, Greek yogurt, vanilla extract, and ground spices. Add eggs one at a time, mixing well.

Pour cheesecake batter over crust, layer the apple mixture, then sprinkle with crumble topping.

Bake for 65-70 minutes until the center is slightly jiggly and edges are firm.

Cool cheesecake in the oven for an hour, then refrigerate for at least 6 hours or overnight.

Carefully remove from springform pan, slice, and serve chilled or at room temperature.