Dutch Apple Cheesecake

Preheat oven to 350 degrees F.

In a large bowl, stir together graham cracker crumbs, melted butter and 3 tablespoons sugar. Press into the bottom of a 9″ springform pan. Bake in preheated oven for 10 minutes.

In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs individually, scraping bowl after each one. Blend in vanilla, pour filling into the baked crust.

Take the 4 cups of apples and microwave for 2-3 minutes to soften. Pour off liquid.

In a small bowl, stir together 1/3 cup sugar, 1/2 teaspoon cinnamon. Toss the mix with the apples to coat. Add the apples to the cheesecake layer.

In a small bowl, add 2 tablespoons flour, 2 tablespoons brown sugar, and 1/4 teaspoon cinnamon, mix. Cut in 2 tablespoons of butter. Sprinkle crumble on top of the apple layer.

Bake in a water bath * for 60-70 minutes. When done, turn off oven and open door and let cheesecake rest for 45 minutes.

With a knife, loosen cake from the pan. Let cool, then remove the rim.

Chill before serving.

Note: I find it easiest to use a large piece of Heavy Duty Aluminum Foil around my pan, then place the pan into a roasting pan, and then add the water into another larger pan for the water bath. This helps seal the pan so none of the water leaks in.