APPLE-NUT CHEESECAKE 

Crust:

• 1 cup (scant) graham cracker crumbs
• 1/2 teaspoon cinnamon
• 2 tablespoons sugar
• 3 tablespoons butter, melted
• 1/4 cup finely chopped pecans or walnuts

Filling:

• 16 ounces cream cheese
• 1/4 cup brown sugar
• 1/2 cup granulated white sugar
• 2 large eggs
• 3 tablespoons heavy whipping cream
• 1 tablespoon cornstarch
• 1 teaspoon vanilla

Topping:

• 1 large apple, thinly sliced (about 1 1/2 cups)
• 1 teaspoon cinnamon
• 1/4 cup sugar
• 1 tablespoon finely chopped pecans or walnuts

Combine crust ingredients; pat into a 7-inch spring form pan.

Beat sugars into cream cheese until smooth and creamy.

Beat in eggs, whipping cream, cornstarch, and vanilla.

Beat for about 3 minutes on medium speed of a hand-held electric mixer. Pour mixture into the prepared crust.

Combine apple slices with sugar, cinnamon and nuts; place topping evenly over the top of cheesecake.

Place the cheesecake on a rack (or "ring" of aluminum foil to keep it off the bottom of the pot) in the Crock Pot. Cover and cook on high for 2 1/2 to 3 hours.

Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle.

Cool thoroughly before removing pan sides.

Chill before serving; store leftovers in the refrigerator.