Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan with butter or cooking spray.

Pulse the digestive biscuits, cinnamon, and sugar until finely crumbed, then add melted butter and press into the pan. Bake for 10 minutes and cool.

Mix dark brown sugar and additional cinnamon in a bowl, set aside for layering.

Combine all-purpose flour and dark brown sugar, drizzle in melted butter, and mix until crumbly.

Beat softened cream cheese until smooth, add sugar, then sour cream and eggs one at a time, mixing until just combined.

Layer half of the cheesecake batter on the crust, sprinkle with cinnamon sugar, add remaining batter, then top with crumble.

Place the springform pan inside a larger one, pour hot water into the larger pan until it reaches ⅔ up the sides of the springform.

Bake for 75 minutes or until the center is slightly wobbly. Turn off the oven, crack the door, and let cool for 1 hour, then refrigerate.