Cinnamon Apple Cheesecake

CINNAMON APPLE CHEESECAKE

1/2 cup butter, softened
1/4 cup packed brown sugar
1 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 cup finely chopped walnuts
1/2 tsp. ground cinnamon

FILLING:
2 pkg. (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1/2 cup thawed apple juice concentrate
3 eggs, lightly beaten

TOPPING:
2 medium tart apples, peeled and sliced
1 Tbsp. butter
1 tsp. cornstarch
1/4 tsp. ground cinnamon
1/4 cup thawed apple juice concentrate

In a small bowl, cream butter and brown sugar until light and fluffy. Gradually add flour, oats, walnuts and cinnamon until well blended. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-inch springform pan. Place on a baking sheet. Bake at 325 degrees for 10 minutes or until set. Cool on a wire rack. In a large bowl, beat cream cheese until fluffy. Beat in milk and apple juice concentrate until smooth. Add eggs; beat on low speed just until combined (batter will be thin). Pour into crust. Return pan to baking sheet. Bake at 325 degrees for 40-45 minutes 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. In a large skillet, cook and stir apples in butter over medium heat until crisp-tender, about 5 minutes. Cool to room temperature. Arrange over cheesecake. In a small saucepan, combine the cornstarch, cinnamon and juice concentrate until smooth. Bring to a boil. Reduce heat; cook and stir for 1 minute or until thickened. Immediately brush over apples. Refrigerate for 1 hour or until chilled. Refrigerate leftovers. Makes 12 servings.