Ingredients:

• 3 Bramley apples, peeled and roughly chopped
• 50 grams unsalted butter, (2oz)
• 125 grams digestive biscuits, (4oz) or Graham Crackers
• 400 g cream cheese
• 225 g sugar
• 2 medium sized eggs, beaten
• 3 teaspoons cornflour
• 2 teaspoons ground cinnamon
• 200 milliliters double cream, (7 floz)

Direction:

Preheat the oven to 180 C, 350 F, Gas Mark 4. Place the apples with
3 tablespoons of water into a saucepan over a moderate heat.  Cook
the apple for approximately 10 minutes until it becomes soft and
pulpy, stirring occasionally. Place the cooked apple into a blender
or food processor and blend for 30  seconds.  Pour the puree onto
a plate to cool for 10 minutes. Whilst the apple is cooling, place
the biscuits into the blender or food  processor and blend for 30
seconds.

Melt the butter in a saucepan over a moderate heat.  Add the biscuit
crumbs to the melted butter and mix well.  Pour the crumb mixture
into a 20cm (8 inch) loose-base (spring form clip) tin and press
the crumb mixture down.  Refrigerate the base until the cheese
mixture is ready for use.

Place the cream cheese and sugar in a mixing bowl and beat well
for approximately two minutes.  Add the beaten eggs, cornflour,
apple puree and spice and mix until incorporated.  Pour in the
cream and mix for a further minute. Pour the cheesecake mixture
onto the biscuit base.  Place the tin onto a baking sheet and place
into the preheated oven.  Bake the cheesecake for 1 hour and then
turn the oven off leaving the cheesecake in the oven for a further
30 minutes.  Cool the cheesecake in the tin.