Apple Crumble Cheese Cake

Base:
125 g / 7 pieces digestive biscuits (crushed)
50 g melted butter

Cheese Cake:
250 g cream cheese
100 ml whipping cream
4 tbsp caster sugar
1 tbsp corn flour
2 small eggs
1 tbsp lemon juice
1/4 tsp vanilla extract

Apple Filling:
3 apples (peeled, cored, diced)
3 tbsp caster sugar
2 tbsp lemon juice
1 cinnamon stick
1 tsp plain flour
3 tbsp raisin (optional)

Crumble Topping:
120 g plain flour
1 tbsp caster sugar
80 g butter (diced)

Method:
1. Fill a tray with water and place it into the oven.
2. Preheat the oven at 150 degrees celcius.

Base:
1. Mix digestive biscuits with melted butter, and press well into a 9 inch spring form pan. (its a tray with a base that can be lifted)
2. Chill in the refrigerator while preparing apple filling.

Apple Filling:
1. Pour the diced apples, sugar, lemon juice and cinnamon into a sauce pan and boil until it turns golden brown.
2. Stir every 15 minutes, then add flour and mix well.
3. Leave it to cool.

Cheesecake:
1. Beat the cheese till creamy.
2. Then add sugar and lemon juice and beat until homoganize.
3. Add in corn flour and beat.
4. Add in whipping cream and beat until its creamy.
5. Add in one egg at a time and beat until its smooth.

Crumble:
1. Place flour and sugar into a mixing bowl.
2. Rub in butter until all the butter, flour and sugar are incorporated. Resulting in a bread crumb like texture.

Overall:
1. Pour half the cheesecake batter into the spring form pan.
2. Top with cooked apple.
3. Pour the remaining cheesecake mixture on top.
4. Then top with the crumble.
5. Place the cheesecake on a rack on top of the water, and bake for 1 hour.
6. After its baked, leave it in the oven for another hour.
7. Remove from oven and let cool.
8. Refrigerate until set.
9. BTW, i left it overnight.