Makes: 12 servings

Crust:
1 1/3	cups	graham cracker crumbs (from 10 rectangular boards)
1/4	cup	packed light-brown sugar
1/4	cup (1/2 stick)	butter, melted
1/2	teaspoon	ground cinnamon
Filling:
3	tablespoons	all-purpose flour
1/4	teaspoon	ground cinnamon
	Pinch	ground nutmeg
1 1/2	pounds	cream cheese, at room temperature
1	jar (about 12.25 ounces)	butterscotch sauce
1/4	cup	packed light-brown sugar
3		eggs
1/2	teaspoon	vanilla
1	(about 1/2 pound)	Gala or Red Delicious apple , peeled, cored and finely diced
Topping:
2	tablespoons	butter
2	(about 1 pound)	Gala or Red Delicious apples , peeled, cored and thinly sliced
1/2	cup	packed light-brown sugar
1/8	teaspoon	ground cinnamon
1/8	teaspoon	ground nutmeg
1/8	teaspoon	salt
3/4	cup	apple juice
2	tablespoons	cornstarch

• Crust: Mix crumbs, sugar, butter and cinnamon by hand in medium-size bowl or in food processor with on/off pulse motion until crumbs are evenly moistened. Cover your hand with plastic wrap, and press crumb mixture over bottom and 1 inch up sides of 9-inch springform pan. Wrap outside bottom and sides of pan with aluminum foil. Refrigerate until chilled, about 30 minutes. Heat oven to 325°.
• Filling: Mix together flour, cinnamon and nutmeg in small bowl. Beat cream cheese in medium-size bowl on medium speed until smooth. Add butterscotch sauce and brown sugar; beat until smooth. Add eggs, 1 at a time, beating well after each addition. On low speed, beat in the flour mixture and vanilla until smooth. Fold in diced apple.
• Scrape filling into springform. Place larger baking pan on oven rack; place springform in larger pan. Add hot water to larger pan to come halfway up sides of springform pan.
• Bake in 325° oven 1 hour. Turn oven off; prop oven door open slightly with wooden spoon. Let cake cool in water bath 1 hour. Transfer springform pan from water bath to wire rack to cool, about 1 hour. Refrigerate until chilled.
• Topping: Melt butter in medium-size skillet over medium-high heat. Add sliced apples; saute 5 minutes or until slightly softened. Meanwhile, in small bowl, combine sugar, cinnamon, nutmeg and salt. Add sugar mixture to skillet; cook until sugar melts, 2 minutes. Whisk apple juice and cornstarch in small bowl. Add to skillet; cook, stirring occasionally, until thickened and caramel colored, 2 minutes. Pour onto cooled cake, spreading evenly to edges. Refrigerate until topping is cooled and set, about 2 hours.
• To serve, remove side of pan. Slice cheesecake into wedges.

  Prep: 20 minutes. Bake: at 325° for 1 hour. Stand: 1 hour. Cook: 10 minutes. Stand: 1 hour. Refrigerate: about 5 hours.

  Nutrient Value Per Serving: 493 calories, 26 g fat (16 g saturated), 8 g protein, 60 g carbohydrate, 2 g fiber, 398 mg sodium, 126 mg cholesterol.