Assemble springform cake tin and wrap with tin foil to prevent any water from the water bath from seeping in—Preheat the oven to 350 degrees Fahrenheit. Arrange the oven racks to the middle of the oven.

In the food processor, blend the biscuits until a fine crumb. Mix the biscuit crumbs and sugar in a large bowl. Melt the butter until soft, add it to the biscuit crumbs, and mix it all. This should resemble wet sand. Spoon the crumb mixture into the cake tin, and with the back of the spoon, compact the crumb to fill the base of the cake tin. Pop the cake tin into the fridge to set the crumb base.

Peel and dice the apples, place them in a pot, and pour in the lemon juice. Stir the apples to coat in the lemon juice. Add the sugar, corn starch, cinnamon, and water to the pot. Place the pot on the heat and cook until the sugar has dissolved and the apples are just cooked through. Once cooked, set the apples aside and allow them to cool down completely.

Combine the cream cheese, castor sugar, and vanilla essence in the food mixer. Beat the mixture with a paddle attachment until well combined.  With the food mixer on high speed, slowly add your eggs and vanilla essence. Beat until the egg and cream cheese is well incorporated.

Remove the biscuit base from the fridge and layer half of the apple compote on top. Make sure it is evenly spread to the edges. Then, spoon the cheesecake mixture on top of the cooked apples.

Fill the deep roasting tray with hot water, and place the cheesecake inside. Pop the cheesecake into the middle of the oven and bake for 40- 60 minutes. The edges should look firm, and the center should have a slight wobble.

Once baked, turn the oven off.  Leave the cheesecake in the oven with the door ajar by and allow the cheesecake to cool down slowly. Once cool, let the cheesecake chill in the fridge for at least 6 hours, preferably overnight.

While the cheesecake cools down, make the caramel sauce. Dissolve the sugar, and cook until a light whisky color. Then pour in the cream, and boil until the sugar has dissolved. Once the sauce is smooth, remove from heat and leave to cool.

Once completely cooled firmed up, remove the cheesecake from the cake tin. And top the cheesecake with the remaining apple compote and drizzle with the caramel sauce. You can be as generous with this as you like.