Apple Normandy Cheesecake Crust 3 cups graham cracker crumbs 1/2 cup (1 stick) melted butter
Preheat oven to 325°F. In medium bowl, combine graham cracker crumbs and butter; mix well to moisten. Press crumbs in bottom and 3/4 way up sides of 10-inch spring-form pan. Set aside.
Filling 32 ounces cream cheese (at room temperature) 1 cup granulated sugar 1 teaspoon vanilla extract 4 eggs 1/4 cup all-purpose flour 3 teaspoons cinnamon 2 tablespoons applejack brandy or 1/4 cup apple juice 14 to 16 (1/4-inch) peeled apple slices
In large bowl, combine cream cheese, sugar and vanilla extract; mix at medium speed until well blended. Add eggs one at a time until of batter consistency. Add flour, cinnamon and brandy or apple juice; gently mix until combined. Pour into crust-lined pan.
Bake for 1 hour. Fan apple slices on top of cheesecake; bake an additional 20 to 30 minutes or until center is set. Refrigerate overnight before serving.
