Pre-heat the oven to 180 C, 350 F, Gas Scrape 4.

Place the apple with 3 tablespoons of water into a saucepan over a
moderate rut. Cook the apple for around 10 minutes until it
becomes soft and squashy , 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 proceedings.

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 rut. Add the biscuit
crumbs to the melted butter and mix swell. Pour the crumb mixture into
a 20cm ( 8 edge )loose based ( spring form crop ) tin and press the
crumb mixture consume. 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 transactions. Add the beaten egg , cornstarch , apple
puree and spice and mix until merged . Pour in the cream and
mix for a further bit.

Pour the cheesecake mixture onto the biscuit groundwork. Place the tin onto
a baking sheet and place into the pre-heated oven.

Bake the cheesecake for 1 hour and then turn the oven off leaving the
cheesecake in the oven for a advance 30 proceedings

Cool the cheesecake in the tin.

Notes Serve at room temperature with soured ointment.