First prepare the streusel topping by mixing all the ingredients together in a large bowl using your hands until the mixture resembles breadcrumbs.

Cover and chill in the fridge.

Preheat the oven to 165C.

Prepare the crust by blitzing the digestive biscuits in a food processor or bashing them with a rolling pin in a ziplock bag.

Add the melted butter, sugar and cinnamon and stir until mixed.

Line 2 muffin tins with 18 cupcake/muffin liners.

Divide the mixture evenly between 18 cases and press down gently.

Bake in the pre heated oven for approximately 5 minutes then remove from the oven and allow to cool.

Make the filling by beating the cream cheese with the sugar until smooth.

Add the eggs one at a time followed by the creme fraiche and mix well.

Pour the filling (use a measuring jug with a pouring spout) on top of the baked cheesecake crust until about 2/3 full.

Peel, core and finely chop the apples then toss in fresh lemon juice.

Place a generous spoonful of apples on top of each cheesecake.

Top with the streusel topping.

Bake in the pre heated oven for approximately 30-35 minutes or until golden brown.

Allow to cool completely then chill in the fridge for a few hours or overnight.

Just before serving, pour a generous amount of caramel sauce on top of the cheesecake. I used ready made caramel sauce but you can also make your own.