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 for 15-20 minutes to set.

Mix together melted butter, all-purpose flour, brown sugar, and rolled oats until the mixture forms crumbs for the crumble topping.

In a skillet, heat sliced tart apples with brown sugar and cinnamon until tender. Let cool.

Preheat your oven to 325°F (160°C) and prepare a sheet pan for potential drips.

Beat cream cheese until smooth, adding granulated sugar, Greek yogurt, vanilla extract, and ground spices. Add eggs one at a time until fully smooth.

Pour cheesecake batter over the chilled crust, layer the apple mixture on top, then sprinkle crumble topping evenly.

Bake for 65-70 minutes until the center is slightly jiggly. Let cool at room temperature for 1 hour, then refrigerate for at least 6 hours or overnight.