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 springform 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.