CRUST

2 cups crushed gingersnaps

6 tablespoons butter, melted

FILLING

3 (8-oz.) pkg. cream cheese, softened

1 cup sugar

2 eggs

1 egg yolk

1/4 cup whipping cream

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

2 medium firm tart apples, peeled, thinly sliced

1 tablespoon packed light brown sugar

1 teaspoon ground cinnamon

TOPPING

1/2 cup all-purpose flour

1/2 cup packed light brown sugar

1/4 cup finely chopped walnuts or pecans

1/4 cup butter, melted

Heat oven to 350˚F. Spray bottom of 10-inch springform pan with nonstick cooking spray. In small bowl, stir together all crust ingredients. Press into bottom and 1/2 inch up sides of pan; wrap outside of pan with foil. Bake 5 to 7 minutes or until set.

Meanwhile, in large bowl, beat cream cheese and sugar at medium speed 2 to 3 minutes or until smooth. Beat in eggs, egg yolk, cream, 2 tablespoons flour and vanilla 1 minute or until blended.

In medium bowl, toss apples with 1 tablespoon brown sugar and cinnamon until lightly coated.

Pour half of the filling into crust; arrange apples over the filling, overlapping slightly. Pour remaining filling over apples. Bake 40 minutes.

Meanwhile, in small bowl, stir together all topping ingredients; sprinkle over cake. Bake 20 to 25 minutes or until top is golden brown and set 3 inches from edge. Cool on wire rack to room temperature. Refrigerate overnight. Store in refrigerator.

Note: First made 5-16-07 – Took to the gym and almost didn’t bring any home! And it really looks beautiful..very professional.

Recipe from: Cooking Pleasures – October/November 2005 – BEST MAGAZINE IN THE WORLD! www.cookingclub.com