Apple crumble cheesecake

Method

• 1
  Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, allowing a 3cm overhang. Drain pie apple on paper towel.
• 2
  Preheat oven to 160°C/140°C fan-forced. Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and side of prepared pan. Refrigerate.
• 3
  Meanwhile, make filling: Using an electric mixer, beat cream cheese and sugar until smooth. Add eggs, 1 at a time, beating until combined. Fold apple and sifted cinnamon through mixture. Pour into prepared pan. Place pan on a baking tray.
• 4
  Place oats, flour and sugar in a bowl. Rub in butter until combined. Sprinkle over filling.
• 5
  Bake for 30 to 40 minutes or until just set (cheesecake will wobble slightly in centre). Turn off oven. Cool cheesecake in oven for 3 hours with door ajar. Refrigerate overnight. Serve.