In a small bowl, combine crushed cookies and butter. Press onto
the bottom of a 9-in. springform pan coated with cooking spray.
Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a
wire rack.
In a large bowl, beat cream cheeses and sugar until smooth. Beat
in the milk, flour and vanilla. Add eggs; beat on low speed just
until combined. Pour 2 cups filling over crust. In a large bowl,
toss the apples, brown sugar and cinnamon until well coated;
arrange over filling to within 1 in. of edges. Pour remaining
filling over apple mixture. Bake at 325° for 30 minutes.
In a small bowl, combine topping ingredients. Sprinkle over
cheesecake. Bake 15-20 minutes longer or until center is almost
set. Cool on a wire rack for 10 minutes. Carefully run a knife
around edge of pan to loosen; cool 1 hour longer. Refrigerate
overnight. Remove sides of pan.
Nutritional Facts
1 slice equals 262 calories, 12 g fat (7 g saturated fat), 70 mg
cholesterol, 311 mg sodium, 32 g carbohydrate, 1 g fiber, 7 g
protein.
Originally Submitted
1/4/2013
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