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Cheesecake with Apple Cinnamon Topping

1-1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup butter, melted

4 pkg (8 oz each) cream cheese, softened
1/2 cup granulated sugar
1-1/2 cups sour cream
1 tsp lemon juice
1 tsp vanilla
1/4 tsp salt
4 eggs

1/3 cup butter
1 cup packed brown sugar
5 cups chopped peeled apples
1 tbsp lemon juice
1/2 tsp cinnamon
2 tbsp cornstarch

Grease bottom of 10 inch springform pan; line sides with parchment
paper. Set aside.

Stir graham cracker crumbs with sugar; drizzle with butter and toss
to combine. Pat firmly onto bottom of prepared pan. Bake in center
of 350F oven for 10 minutes or until firm. Let cool on rack. Center
pan on large piece of heavy-duty foil; press to side of pan. Set

Meanwhile, in large bowl, beat together cream cheese and sugar.
Beat in sour cream, lemon juice, vanilla and salt. Beat in eggs,
1 at a time. Pour over crust, smoothing top. Set pan in large
shallow roasting pan; pour in enough hot water to come halfway up
side of springform pan.

Bake in center of 350F oven for about 1 hour or until set around
edge yet still jiggly in center. Turn oven off; let stand in oven
for 1 hour. Remove springform pan from larger pan and remove foil.
Let cool completely on rack. Cover and refrigerate for at least 2
hours or until chilled (Cheesecake can be refrigerated for up to
3 days).

In heavy saucepan over medium heat, melt butter with sugar, stirring.
Add apples, lemon juice and cinnamon, tossing gently to coat evenly.
Cover and cook, stirring occasionally, for about 10 minutes or just
until apples are tender.

Stir cornstarch with 2/3 cup water; pour over apple mixture. Cook,
stirring gently, for about 2 minutes or until juices are clear and
thickened. (Sauce can be cooled in refrigerator, then covered and
refrigerated for up to 2 days. Add 2 tbsp water and reheat gently.)
Let cool until lukewarm. Spoon over wedges of cheesecake to serve.

Makes 16 servings.


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