Streusel-Topped Apple Cheesecake

• 1-1/4 cups crushed gingersnap cookies (about 25 cookies)
• 3 tablespoons butter, melted
• 2 packages (8 ounces each) reduced-fat cream cheese
• 1 package (8 ounces) fat-free cream cheese
• 1 cup sugar
• 1/4 cup fat-free milk
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 3 large eggs, lightly beaten, room temperature
• 2 medium tart apples, peeled and thinly sliced
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup all-purpose flour
• 1/4 cup packed brown sugar
• 2 tablespoons butter, melted

1. In a small bowl, combine crushed cookies and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place pan on a
2. . Bake at 325u0b0 for 10 minutes. Cool on a wire rack.
3. In a large bowl, beat cream cheeses and sugar until smooth. Beat in the milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour 2 cups filling over crust. In a large bowl, toss the apples, brown sugar and cinnamon until well coated; arrange over filling to within 1 in. of edges. Pour remaining filling over apple mixture. Bake at 325u0b0 for 30 minutes.
4. In a small bowl, combine topping ingredients. Sprinkle over cheesecake. Bake 15-20 minutes longer or until center is almost set. Cool on a wire rack for 10 minutes.
5. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

cookies, butter, cream cheese, cream cheese, sugar, milk, flour, vanilla, eggs, tart apples, brown sugar, ground cinnamon, allpurpose, brown sugar, butter

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