Melt the butter. Finely grind the biscuits in a universal chopper. Mix breadcrumbs, butter, 1/2 teaspoon cinnamon and brown sugar, press them into an oiled springform pan (22 cm Ø) as a base. In a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
manufacturer) bake for about 10 minutes. Remove and let cool on a cake rack.
Mix cream cheese, 100 g spread, sugar, 1/2 tsp cinnamon and eggs. Pour the cheese mixture onto the crumb base. Bake in the oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for about 1 1/2 hours.
Cover with foil about 30 minutes before the end of the baking time. Leave to cool for approx. 1 hour with the oven door slightly open. Remove from the oven and carefully remove from the mould. Put the cake in a cool place for at least 6 hours, preferably overnight.
Wash the apples, grate them dry and remove the core. Cut apples into thin slices. Bring cider to the boil, simmer for 5-8 minutes. Then add 100 g spread, apples and lemon juice. Let simmer for about 10 minutes.
Drain the apples and collect the sauce. Let it cool down.
Roughly chop the walnuts. Dribble the sauce onto the cake. Roll up the apple slices a little and place them on the cake. Sprinkle with walnuts.