Preheat your oven to 160ºC (325ºF) and line the bottom of a 9-inch springform pan with parchment paper.

In a food processor, blend digestive or graham crackers, dark brown sugar, ground cinnamon, and nutmeg until it resembles fine sand. Add melted butter and mix. Press into the bottom and sides of the prepared pan. Bake for 10 minutes and cool.

Dice apples and toss with granulated sugar and a sprinkle of cinnamon. In a separate bowl, combine all-purpose flour, dark brown sugar, and butter until crumbly.

Beat softened cream cheese until smooth. Gradually add granulated sugar, then sour cream, cornstarch, and vanilla extract. Add eggs one at a time until combined.

Pour the cheesecake batter into the cooled crust and distribute the cinnamon sugar apples and crumble mixture on top.

Place the springform pan in a larger roasting pan filled with hot water and bake for 1 hour and 20-30 minutes until the center is slightly wobbly but set.

After baking, let the cheesecake cool in the oven for 1 hour with the door cracked. Then transfer to a cooling rack until completely cool. Chill in the refrigerator for at least 6 hours or overnight.