- 2 Granny Smith apples, peeled and chopped
- 1/2 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
- 1/2 cup flour
- 1/2 cup packed brown sugar
- 1/3 cup large flake rolled oats
- 1/2 cup butter, melted, divided
- 1 1/4 cups graham cracker crumbs
- 3 (250 g) packages Philadelphia Brick Cream Cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 3 eggs
- 2 tablespoons caramel sauce
- Heat oven to 350 degrees F.
- Cook apples, cinnamon and 2 tablespoons granulated sugar in saucepan on medium heat 6 minutes or until apples are tender, stirring frequently. Remove from heat.
- Mix flour, brown sugar, oats and half the butter until blended; spread onto rimmed baking sheet.
- Bake 8 minutes or until lightly browned.
- Meanwhile, mix graham crumbs and remaining butter; press onto bottom of 9-inch springform pan. Top with apple mixture, spreading to within 1/2 inch of edge.
- Beat cream cheese, remaining granulated sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over apple mixture.
- Bake 35 to 40 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Top with streusel and caramel sauce just before serving.