Emmanuel Duverneau

1: In a medium bowl, add Biscoff crumbs, melted butter, and sea salt. Mix until the crumbs are coated in butter.

2: Press the mixture into the bottom and sides of a 9-inch nonstick springform pan. Place in the freezer for 40 minutes.

3: In a large bowl, add cream cheese and mix until fluffy.

4: Add cookie butter, vanilla extract, and sifted powdered sugar to the cream cheese. Mix until well combined.

5: In another bowl, whisk heavy whipping cream until soft peaks form. Fold into the cream cheese mixture.

6: Pour the cream cheese filling into the prepared crust and spread evenly. Cover with plastic wrap and refrigerate for at least 8 hours.

7: In a small saucepan, add chopped apples, brown sugar, cinnamon, cornstarch, lemon juice, and water. Cook over medium-high heat until apples are tender.

8: Allow caramelized apples to cool.

9: In a large bowl, combine heavy whipping cream, vanilla, sea salt, and powdered sugar. Whisk until stiff peaks form.

10: After 8 hours, remove the cheesecake from the refrigerator and evenly spread whipped cream over the top.

11: Top with caramelized apples and Biscoff crumbs. Enjoy!