Apple Pie Cheesecake in a Ginger Crust Crust 10 ounces dry gingersnap cookies 1/3 cup granulated sugar 1/2 cup unsalted butter, melted Filling 3 tablespoons butter 4 Granny Smith apples, peeled, cored and roughly chopped 3 Golden Delicious apples, peeled, cored and roughly chopped 1/2 cup raisins 16 ounces cream cheese, at room temperature 4 eggs 1 (14 ounce) can sweetened condensed milk 1/4 cup granulated sugar 1/2 teaspoon allspice 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg, freshly grated For the crust: Pulse cookies, sugar and melted butter in a food processor to a uniform, mealy consistency. Press into a lightly greased 9-inch springform pan. Chill while making the filling. Filling: Preheat oven to 325 degrees F. Preheat a large skillet over medium heat. When hot, add the butter, apples and raisins. Stir frequently for 10 minutes. In a food processor, purée the cream cheese, eggs, milk, sugar and spices. Transfer the mixture to a bowl and add the cooked apples. Stir to combine. Pour the filling into the crust and bake until the center of the cheesecake registers 150 degrees on an instant-read thermometer, about 40 to 45 minutes. Cool on a rack for 1 hour before releasing the pan's spring and removing the collar. Cool another hour, then transfer to a serving plate. Serve at room temperature or chilled. Makes 8 to 10 servings. Approximate values per serving: 815 calories, 46 g fat, 214 mg cholesterol, 14 g protein, 90 g carbohydrates, 3 g fiber, 539 mg sodium, 50 percent calories from fat