Preheat oven to 160°C (325°F).

In a food processor, blend cookies, nutmeg, cinnamon, and brown sugar until sandy. Add melted butter and blend again.

Press mixture into a 22 cm (9-inch) springform pan lined with parchment paper. Bake for 10 minutes and let cool.

Dice apples and toss with granulated sugar and cinnamon. Set aside.

Mix flour, brown sugar, and butter with your hands or mixer to form a crumble.

In a bowl, beat cream cheese on low for 1 minute. Gradually add sugar and mix until smooth.

Combine sour cream, cornstarch, and vanilla; add to mixture. Mix in eggs one at a time until combined.

Pour cheesecake batter over cooled crust.

Top with cinnamon apples and crumble.

Place the springform pan inside a larger cake pan, then set it into a roasting pan. Fill with hot water two-thirds up the side for a water bath.

Bake for 1 hour 25 minutes until center is slightly wobbly.

Turn off the oven, crack the door, and cool the cheesecake inside for 1 hour.

Remove from the water bath and cool on the rack for another hour.

Chill in refrigerator for at least 6 hours or overnight before serving.