Barvarian Apple Cheesecake

BAVARIAN APPLE CHEESECAKE

Crust:
1/3 cup granular Splenda or equivalent liquid Splenda
1/3 cup plus 1 tablespoon butter, softened
1/4 teaspoon vanilla
1 cup Carbalose flour

Filling:
16 ounces cream cheese, softened
1/2 cup granular Splenda
1/2 teaspoon vanilla
2 eggs

Topping:
2 cups granny smith apples, peeled and sliced, 8 ounces (don't slice too thin)
1/3 cup granular Splenda (do not use liquid Splenda)
1 teaspoon cinnamon
1/4 cup sliced almonds

In a medium bowl, beat the first 3 crust ingredients on medium speed; stir in the flour until a soft dough forms. Pat onto the bottom and just slightly up sides of a 9-inch springform pan. Set aside.

Place the apples in a single layer on a baking sheet. You may want to line it with a silicone liner because the apples will stick. Cover with foil and bake at 400º 15 minutes.

Meanwhile, in the same medium bowl that you used for the crust, beat the cream cheese, 1/2 cup Splenda and 1/2 teaspoon vanilla until fluffy. Add the eggs; beat on low speed just until combined. Pour into the prepared pan. Arrange the warm apples atop the filling.

In a small bowl, mix 1/3 cup granular Splenda and cinnamon. Sprinkle the almonds evenly over the apples, then cover with the cinnamon-Splenda mixture. Bake at 400º 40 minutes until golden brown. Cool, then remove the sides of the pan.. Chill at least 4 hours before serving.