first chop the apples and then place in an oven proof dish with the butter and sugar and roast for about 25mins (turning half way through). Remove from oven and cool. While the apples are baking, assemble the cheesecake. Crush biscuits and mix with melted butter and then press into the bottom of your dish / mould. Mix the cream cheese and condensed milk together and then mix in the lemon juice - this makes the mixture go really thick. Put on top of the biscuit base and set in the fridge to fully set (or the freezer for half an hour to speed it up!). Make up toffee sauce by heating the 3 ingredients together and then boiling for 1 - 2 mins until thick. (it is easier to make the sauce up in a larger batch - it is also great on ice-cream!). When ready to assemble, top the cheesecake with the cooled apples and toffee sauce. I added a couple of dried cranberrys and some eidible glitter to make it look Christmassy.
for the topping: quarter of a kent gala apple, 1tsp butter, 1 tbs light brown sugar, for the cheesecake: 30g digestive biscuits, 10g butter, pinch of cinnamon, 35g cream cheese, 50g condensed milk, juice of half a large lemon (about 40ml). toffee sauce made from 35ml double cream, 12g unsalted butter, 18g light brown sugar. 3 dried cranberrys and a pinch of eidible glitter to decorate.