Cozy and decadent, this gluten free dessert pleased the masses!

Ingredients

Graham Cracker Crust

• 3/4 cup graham cracker crumbs (or a little more)
• 3 Tablespoons unsalted butter-melted

Crumb Topping

• 2/3 cup all-purpose flour
• 2/3 cup light brown sugar
• 2/3 cup quick cooking oats
• 1 ½ teaspoon cinnamon
• 5 Tablespoons unsalted butter-melted

Apple Filling

• 2 medium-small apples-peeled and chopped finely 
• 2 teaspoons freshly squeezed lemon juice
• 1 and 1/2 teaspoons cinnamon
• 2 Tablespoons light brown sugar (I just sprinkled a bit)

Cheesecake Filling

• ¾ cup sugar (less is better in my opinion)
• 3 pkg. (8 oz. each) Full Fat Cream Cheese, softened – totally softened, not cold at all or you will get lumps! 
• 1 tsp vanilla
• 3 eggs

Directions

1. Preheat oven to 325° and grease or cut parchment paper for bottom of deep pie pan or springform pan.
2. CRUST: Mix graham crumbs & butter; press into bottom of pan. Refrigerate until ready to use 
3. CRUMB TOPPING: Combine flour, sugar, oats, cinnamon, and butter until coarse crumbs form. Refrigerate until ready to use
4. APPLES: Toss chopped apples with lemon juice. Add light brown sugar and cinnamon and stir well. Set aside
5. FILLING: Beat cream cheese, vanilla and sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended
6. Fill crust with cheesecake filling. Spoon apples over cheesecake filling almost to the top of the pan. Gently press the apples with your palm.
7. Generously sprinkle cinnamon oat crumbs on top
8. Bake 55 min. or until you’re pretty sure the center is set.