Gingerbread Cheesecake in a Glass

Base
150 g Annas Gingerbread Cookies (Original)
50 g digestive biscuits
100 g melted butter

Filling
250 g cream cheese
100 ml heavy cream
100 ml Turkish/Greek yogurt
75 ml powdered sugar
1/2 tsp vanilla powder

Apple Compote Filling
3 large apples
50 ml water
50 ml sugar
50 ml brown sugar
1 cinnamon stick
¼ vanilla pod, split and scraped

Base:
1. Mix the biscuits and combine with the melted butter. Press the mixture into the mold. Bake in the oven for about 10 minutes at 170 degrees Celsius. Remove, let cool, and crumble.

Filling:
2. Whip the cream cheese with an electric mixer together with the sugar and vanilla sugar until completely smooth. Whip the cream loosely and then whisk in the cheese mixture and yogurt.
3. Peel and remove the seeds of the apples. Cut into small wedges and apples along with remaining ingredients for the compote in a saucepan. Simmer on low heat for 10 min, stirring occasionally. Let it cool.

Assembly:
3. Layer in apple compote, crumbs, and base mixture in suitable glasses. Place in the refrigerator before serving.