• Preheat the oven to 180° C (356° F). Line a 20/30cm (7.8/11.8 inch) rectangular pan with baking paper.
• Grind the almonds and biscuits in a food processor then add the melted butter and sugar.
• Mix well until you get a crumbly mixture.
• If it is quite the right consistency, add one or two tablespoons of milk.
• Put the mixture on the bottom of the tray and press down well with a spoon.
• Bake for 10 minutes then reduce the heat to 160° C degrees (320° F).
• The ingredients for the filling should be at room temperature, so prepare them ahead of time.
• Mix the cream cheese with the cream, condensed milk, and sugar for 2-3 minutes.
• Add the starch and mix gently until smooth.
• Add the eggs, one at a time, and mix well after each addition.
• Finally, add the vanilla extract and lemon juice and mix.
• Pour the filling over the crust, gently level it, then place the cheesecake in the oven for 50-60 minutes.
• When it's ready, it should be slightly browned but still quite soft in the center.
• Leave the cheesecake to cool in the oven for 2 hours then refrigerate for at least 6 hours, or overnight.
• For the caramelized apples: Wash the apples well, peel them and cut into cubes.
• Melt the butter in a pan and add the sliced apples, water, and sugar.
• Leave on the heat until the liquid reduces and the sugar melts, becoming the color of caramel. Leave the apples to cool.

Caramel:

• Place the sugar and water in a non-stick pan over a medium heat.
• Cook until the caramel turns a dark golden brown.
• Remove from heat and add the cream.
• Stir vigorously and carefully over steam until completely smooth.
• Add the butter and stir again.

Assemble:

• Cut the cheesecake into cubes.
• Put a little caramel sauce on a plate.
• Place a slice of cheesecake on top of the caramel.
• Arrange the caramelized apples on top and drizzle with a little caramel sauce.
• Need I tell you how good this cheesecake is? I think you'd better try it. Enjoy!