Prepare the Biscoff Crust: Crush the Biscoff cookies using a food processor or by placing them in a Ziploc bag and rolling over them with a rolling pin until finely crushed. Transfer the crumbs to a medium bowl. Add the melted butter to the cookie crumbs and mix until it resembles wet sand. Line the bottom of a 9" springform pan with parchment paper. Press the crumb mixture firmly into the bottom and up the sides of the pan using a flat-bottomed cup. Chill in the fridge while preparing the filling.

Make the Crumble Topping: In a medium bowl, combine the melted butter, flour, brown sugar, and rolled oats. Stir until it forms a thick, crumbly mixture. Set aside to cool and firm up.

Prepare the Apple Topping: In a small pot, combine the sliced apples, brown sugar, cinnamon, and cornstarch. Cook over medium-high heat until the apples are fork-tender and the juices have thickened, about 5-7 minutes. Set aside to cool.

Mix the Cheesecake Batter: Preheat your oven to 325°F (160°C). In a large mixing bowl, combine the softened cream cheese, granulated sugar, Greek yogurt, vanilla extract, cinnamon, ginger, and nutmeg. Mix until smooth and creamy. Add the eggs one at a time, mixing well after each addition until fully combined.

Assemble the Cheesecake: Pour the cheesecake batter into the chilled crust. Evenly layer the cooked apple slices on top of the cheesecake batter. Crumble the crumble topping over the apples.

Bake the Cheesecake: Place an empty sheet pan on the bottom rack of the oven to catch any drips. Bake for 65-70 minutes, or until the cheesecake is slightly jiggly in the center.

Cool and Chill: Allow the cheesecake to cool completely at room temperature. Then, refrigerate for at least 6 hours or overnight to set. Once chilled, run a spatula around the edges of the pan and carefully remove the cheesecake. Slice and serve chilled or at room temperature.