Start with pre heating the oven at 175 degrees celsius.
In a bowl, combine the crust ingredients.
Add the crust mixture to the 8 inch spring form and press it well to make even crust layer.
Pop it in the oven and bake for 5 minutes. Once baked take it and let it sit for 5-7 minutes.
In another bowl, combine the ingredients for crumble and set it aside.
In another large bowl add all the ingredients mentioned for the filling.
Whisk it until combined well ( do not over mix it).
Now, spread the filling evenly over the crust and sprinkle the crumble topping on the filling.
Bake for 30-35 minutes or until the centre is puffed and still jiggly.
Once baked, place the pan on the counter or cooling rack and allow it to cool at room temperature for sometime.
Carefully loosen the sides by running the knife around the edge.
Now, refrigerate the cheesecake for at least 4-5 hours. Overnight is always the best.
Slice and serve as you like.