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Apple-Nut Cheesecake

1 cup (scant) graham cracker crumbs
1/2 teaspoon cinnamon
2 tablespoons sugar
3 tablespoons butter, melted
1/4 cup finely chopped pecans or walnuts

16 ounces cream cheese
1/4 cup brown sugar
1/2 cup granulated white sugar
2 large eggs
3 tablespoons heavy whipping cream
1 tablespoon cornstarch
1 teaspoon vanilla

1 large apple, thinly sliced (about 1 1/2 cups)
1 teaspoon cinnamon
1/4 cup sugar
1 tablespoon finely chopped pecans or walnuts

Combine crust ingredients; pat into a 7-inch springform pan.

Beat sugars into cream cheese until smooth and creamy. Beat in
eggs, whipping cream, cornstarch, and vanilla. Beat for about 3
minutes on medium speed of a hand-held electric mixer. Pour mixture
into the prepared crust. Combine apple slices with sugar, cinnamon
and nuts; place topping evenly over the top of cheesecake. Place
the cheesecake on a rack (or "ring" of aluminum foil to keep it
off the bottom of the pot) in the crock pot. Cover and cook on high
for 2 1/2 to 3 hours. Let stand in the covered pot (after turning
it off) for about 1 to 2 hours, until cool enough to handle. Cool
thoroughly before removing pan sides. Chill before serving; store
leftovers in the refrigerator.

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