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

Caramel:

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

Assemble:

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