Carameled Apple Cheesecake

Crumb Crust
1 cups graham-cracker crumbs
cup granulated sugar
1 tsp. vanilla
cup unsalted butter, cut into pieces, at room temperature

3 packages (8 oz. each) cream cheese, at room temperature
cup granulated sugar
3 large eggs
1 cup heavy cream
1 tsp. lemon juice
1 cup applesauce
1 tsp. ground cinnamon
cup packed light-brown sugar
1 Tbsp. unsalted butter

1 can (21 oz.) apple-pie filling
tsp. ground cinnamon
cup packed light-brown sugar
1 Tbsp. unsalted butter
For the crust, grease a 9 inch springform pan well. Mix crumbs, sugar and vanilla in a small bowl. Cut in butter until well blended. Press firmly in bottom of pan. Chill in freezer or refrigerator 15-30 minutes until firm.

Heat oven to 350o. In large bowl beat cream cheese, granulated sugar, and egg with electric mixer until very smooth. Beat in cream and lemon juice. Fold in applesauce and cinnamon until well blended. Heat brown sugar and butter in small saucepan over medium heat, stirring often, until sugar is melted. Drizzle into filling in a swirl pattern. Pour into crust. Bake 1 hour or until top feels firm to touch. Remove from oven. Cool completely in pan on wire rack.

Heat oven to 400o. Spread pie filling evenly on top of cake; sprinkle with cinnamon. In a small saucepan, heat brown sugar and butter over medium heat, until sugar melts, stirring often. Drizzle over apples. Bake 15 minutes or until caramel sets. Cool completely in pan on rack. Remove sides from pan. Refrigerate cake 2 hours or overnight.

Makes 16 servings.