Spiced Apple Cheesecake

• 1-2/3 cups crushed gingersnap cookies (about 45 cookies)
• 1/4 cup butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 2 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• 4 large eggs, lightly beaten
• 4 cups chopped peeled tart apples
• 1/2 cup sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 cup water
• 2 tablespoons Red Hots candies
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch

1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a
2. . Bake at 350u0b0 for 10 minutes. Cool on a wire rack.
3. In a large bowl, beat cream cheese until smooth. Beat in the milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. In a large bowl, combine the apples, sugar, cinnamon and nutmeg; spoon over cream cheese mixture. Return pan to
4. .
5. Bake at 350u0b0 for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Loosen edges of cheesecake from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
6. In a small saucepan, combine sauce ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened; cool completely.
7. Remove rim from pan. Drizzle sauce over cheesecake.

cookies, butter, cream cheese, condensed milk, flour, vanilla, eggs, tart apples, sugar, ground cinnamon, ground nutmeg, water, red hots, lemon juice, cornstarch

Taken from www.tasteofhome.com/recipes/spiced-apple-cheesecake/ (may not work)