Apple crisp cheesecake

Melt a little butter with brown sugar; add the diced apples and cook a couple of minutes until the juices make a syrup, without turning them to mush.

Add a splash of vanilla and the cinnamon; cook a minute or two more to soften.

Thicken the liquid with a slurry of 1 teaspoon cornstarch and 1 tablespoon water, cook about 30 seconds, turn off and cool; excess liquid would make the cheesecake soggy.

Mix graham cracker crumbs with a touch of sugar and melted butter using a spatula. Spray a 9-inch springform pan with nonstick spray; keep the bowl unwashed for the topping.

Press the crumbs evenly into the pan by hand or with a measuring cup.

Bake the crust at 350 for 15 minutes, until golden.

In a stand mixer, cream four blocks of softened cream cheese about a minute; add the sugar and mix about 30 seconds more, scraping the bowl.

Add the eggs one at a time, a splash of vanilla, a pinch of salt and the sour cream; mix until very smooth.

Topping: in the crust bowl, mix flour and brown sugar, add melted butter and stir with a spoon in a whirlpool motion into crumbles.

Set the springform pan in a cheesecake liner, or wrap the base in several layers of foil, and put it in a bigger container for a water bath.

Pour the filling over the baked crust and smooth it; arrange the apples near the surface without sinking them; sprinkle the crumble over, leaving the edges bare.

Pour water about halfway up the pan as it goes into the oven. Bake in the water bath about 1 hour 15 to 1 hour 20 minutes, until golden on top, set at the edges, with a little give in the centre; tent with foil if it browns by the 40-minute mark. Hers took about 1 hour 10 minutes.

Cool to room temperature, then refrigerate overnight, or at least 8 hours.