Combine the flour, oats, brown sugar, almonds and butter and mix well. Press half of the mixture into the base of a greased and fully paper lined 24 cm round springform pan (ensure the paper extends 3-4 cm above the top of the pan). Bake in a moderate oven 180 °C for 15 minutes. Place the remaining mixture on a paper lined baking tray and bake in a moderate oven 180 °C for 15 minutes. Break up mixture on tray as it cools to make a crumble topping. Set aside.
Beat the PHILADELPHIA cream cheese, caster sugar and vanilla with an electric mixer until just smooth. Beat in the eggs then stir through the cream and mixed spice. Fold through the chopped apple then pour onto the prepared base. Arrange sliced apple over the top.
Bake in a moderate oven 180 °C for 35 minutes or until just set. Cool in the oven with door ajar. Chill for few hours.
Sprinkle cheesecake with crumble and serve.