1 package Ahoy Thins cinnamon sugar biscuits, crumbled
4 tablespoons melted butter
2 packages (8 ounces) cream cheese, room temperature
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 teaspoon apple pie spice mix
1/4 cup sour cream
1/4 cup heavy cream
3 eggs, room temperature
1/2 cup toffee chips
2 tablespoons butter
2 apples, peeled, seeded, and chopped (I’m using Braeburn)
splash of lemonade
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1 teaspoon honey
1/4 cup caramel sauce
Grease a 9-inch tray. On the outside of the pan, wrap a sheet of tin foil around its bottom and part to its sides. Preheat oven 325 degrees.
Mix the melted butter and cookie crumbs together. Press the bottom of the spring bowl. Sit aside.
Beat cream cheese, sugar, brown sugar, vanilla, and apple pie spice until smooth. Beat sour cream and heavy cream, then eggs, one at a time. Mix toffee chips.
Pour into prepared crust and bake for 60-75 minutes, until center is firm.
Take out from the oven and leave to cool. Refrigerate for at least two hours.
Meanwhile, in a skillet, melt butter over medium heat. Add chopped apple and lemon juice. Cook and stir until cooked. Mix brown sugar with cinnamon. Cook and stir for another minute, then remove from heat and add honey and caramel sauce. Cool completely to room temperature.
Gently run a knife around the cheesecake before removing the side of the springform mould. Pour the cooled apple mixture over the cheesecake and serve.
Store leftovers covered in the refrigerator.