In a baking tray mix apples, sugar, cinnamon and sultanas and bake for 25 minutes. Turn the oven down to 160°C/320°F.
In a food processor, add all the ingredients for the biscuit base and pulse until everything is combined to a soft crumbly texture, set aside.
Wipe down the food processor and add the crumble topping ingredients, blend until the butter has mixed in and the mixture has started to come together into a soft, breadcrumb like texture.
Add all the ingredients for the cheesecake filling and pulse until smooth.
In a lined springform release tray press down the biscuit base until compact, then add the cheesecake filling and smooth down with a spatula. Add the chopped apples in a layer and pour over any caramel left in the dish, then sprinkle over the crumble topping.
Bake for 1 hour then remove from oven, allow to cool and set for at least three hours in the fridge.