Drain the apple compote in a sieve. Melt the butter. Put the biscuits in a large freezer bag, close the bag and roll over with a cake roll until the biscuits are crumbled.
Mix the cookie crumbs with butter. Press into a springform pan (22 cm Ø) to a smooth base and chill for about 15 minutes.
In the meantime, whisk the sour cream and sugar with the whisks of the mixer. Whip cream until stiff and fold in. Sprinkle the biscuit base with cream stiffener. Spread the compote first and then the sour cream on top.
Chill for at least 4 hours. Carefully remove from the mould. Sprinkle with cinnamon sugar to serve.
Tip: To keep the biscuit base crispy, we have sprinkled it with cream stiffener. Alternatively, breadcrumbs or ground almonds prevent the biscuit from soaking.