Crush the Lotus Biscoff cookies until fine crumbs form. Mix with melted unsalted butter and press into the bottom of a lined 9" springform pan. Chill for 30 minutes.

Combine melted butter, all-purpose flour, brown sugar, and rolled oats in a bowl. Mix until crumbly.

Cook sliced tart apples, brown sugar, cinnamon, and cornstarch in a saucepan until apples are tender, about 5-7 minutes. Let cool.

Preheat oven to 325°F. Beat cream cheese until smooth. Add granulated sugar, Greek yogurt, vanilla, and spices. Mix until creamy, then incorporate eggs one at a time.

Pour cheesecake batter over the crust, layer cooled apple filling on top, and sprinkle crumble topping evenly.

Bake for 65-70 minutes until edges are set and the center jiggles slightly. Let cool completely at room temperature.

Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight. Run a spatula around the edges before releasing from the pan.