Apple Crust Cream Cake (Print Version)

# Ingredients:

→ Cookie Base

01 - 1⅔ cups smashed graham or digestive biscuits turned into fine crumbs
02 - ½ teaspoon nutmeg powder
03 - 1½ teaspoons cinnamon powder
04 - 1½ tablespoons soft brown sugar
05 - 3½ tablespoons butter, melted till liquid

→ Apple Mix and Crumble Top

06 - 1¼ cups small cubed apples (roughly 1-2 medium fruits)
07 - 1 tablespoon white sugar
08 - 1 teaspoon cinnamon powder
09 - ⅔ cup plus 2½ tablespoons plain flour
10 - 6½ tablespoons soft brown sugar
11 - 5 tablespoons butter, left out till soft

→ Cheese Mixture

12 - 21 ounces cream cheese (full-fat only), left out till soft
13 - 1 cup white sugar
14 - ⅔ cup room temperature sour cream (14-18% fat)
15 - 1 tablespoon cornstarch
16 - 2 teaspoons vanilla flavoring
17 - 3 large eggs, not cold from fridge

# Instructions:

01 - Warm your oven to 325°F (160°C). Crush cookies with brown sugar, spices and nutmeg in a blender until powdery. Stir in the melted butter. Push this mix firmly onto the bottom and sides of a paper-lined 9-inch springform pan. Bake it for 10 minutes, then cool it down fully.
02 - Mix your apple chunks with sugar and cinnamon in a container. Set them aside, but remember to drain off any juice before using them later.
03 - Combine flour, brown sugar, and soft butter till you get crumbs. You can squish it with your fingers or use a beater for this job. Put it aside while making the main filling.
04 - Whip cream cheese gently for a minute, then slowly add sugar. Fold in sour cream, cornstarch, and vanilla till it's all smooth. Drop in eggs one by one on low speed, scraping the sides as needed. Pour it into your cooled base.
05 - Scatter apples over the cheese part, then add crumble on top. Sit your pan inside a bigger one and pour hot water halfway up the sides for a steam bath. Or wrap the pan in foil before putting in water.
06 - Bake about 1 hour and 20-30 minutes till the middle jiggles slightly. Switch off the oven, open the door a bit, and let it sit there an hour. Then let it cool completely before sticking it in the fridge for at least 6 hours.

# Notes:

01 - You'll need to chill this dessert at least 6 hours, but leaving it overnight in the fridge works even better
02 - All your dairy stuff should be room temp for the creamiest result

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