Cream together the butter, light brown sugar and white sugar for the apple sauce.

Add the apples and saute until the sugar is loose again, then deglaze with the cognac.

Add the vanilla bean, vanilla seeds and lemon zest, and reduce the apple mixture until thick and syrupy.

Stir through the remaining butter, then season the apple sauce with lemon juice and sea salt.

Cover the apple sauce and refrigerate until chilled before serving.

Caramelise the white sugar with the glucose syrup and water for the caramel sauce.

Combine in the warmed heavy cream in small additions.

Stir through the butter, add the vanilla extract, and season the caramel sauce with sea salt.

Cover and chill the caramel sauce, and warm slightly before serving.

Add the ginger biscuits, walnuts, melted butter, vanilla essence and flaky salt together until evenly combined for the biscuit base.

Place the biscuit mixture into a parchment-lined baking tart.

Press the biscuit mixture firmly and evenly down to ensure a compact base is achieved.

Place the tart in the freezer to chill.

Whip together the mascarpone cream, cream cheese and tonka bean or vanilla seeds.

Heat the heavy cream and gelatine sheets until fully dissolved, then add the cream mixture quickly and whisk it through.

Add the white chocolate and whisk until combined, then gently fold through the whipped cream.

Pour the cheesecake mixture into the prepared baking dish and place it into the fridge or freezer until set.

Slice the cheesecake into desired portions and serve with the apple sauce, caramel sauce, crushed ginger biscuits and vanilla ice cream.