Served as dessert. Vegetarian dish.

2 cups Gingersnaps, crushed

6 Tablespoons Butter, melting

24 ounces Cream Cheese, softened

1 cup Sugar

2 Eggs

1 Egg Yolk

1/2 cup Whipping Cream

2 Tablespoons All-purpose Flour

1 teaspoon Amaretto flavoring or Vanilla Extract

2 medium firm Tart Apples, peeled thinly sliced

1 Tablespoon packed light Brown Sugar

1 teaspoon ground Cinnamon

1/2 cup All-purpose Flour

1/2 cup packed light Brown Sugar

1/4 cup Walnuts or Pecans, finely chopped

1/4 cup Butter, melted

Heat oven 350°F Spray bottom of 10" springform pan with nonstick cooking spray. In small bowl, stir together gingersnaps with 6 Tbs melted butter(crust). Press into bottom and 1/2" up sides of pan; wrap outside of pan with foil. Bake 5-7 minutes until set. Meanwhile, in large bowl, beat cream cheese and sugar at medium speed 2-3 minutes or until smooth. Beat in eggs, egg yolk, cream, 2 Tbs flour and flavoring 1 minutes or until blended. In medium bowl, toss apples with 1 Tbs 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 1/2 cup flour, 1/2 cup light brown sugar, 1/4 nuts and 1/4 cup melted butter(topping); sprinkle over cake. Bake 20-25 minutes or until top is golden brown and set 3" from edge. Cool on wire rack to room temperature. Refrigerate overnight. Store in the refrigerator.

Preparation time: 1 Day

Cooking time: 1 Day

Serves: 12

Yields: 1 Cheesecake

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