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1
Preheat oven to 350F.
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2
Butter 10-inch-diameter springform pan.
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3
Wrap bottom with 2 layers of heavy-duty foil.
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4
Mix all ingredients in medium bowl to blend, crumbling almonds slightly.
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5
Press mixture onto bottom and 1 inch up sides of pan.
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6
Bake until set, about 7 minutes.
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7
Maintain oven temperature.
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8
Combine almond paste, cream cheese, and sugar in processor; blend until smooth, occasionally scraping down sides of bowl, about 2 minutes.
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9
Mix in eggs until just blended.
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10
Pour filling into crust.
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11
Bake 15 minutes.
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12
Reduce heat to 325F and bake until center is set and top appears dry, about 45 minutes longer.
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13
Cool.
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14
Wrap in plastic and refrigerate overnight.
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15
(Can be prepared 2 days ahead.
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16
Keep refrigerated.)
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17
Toss apple slices with lemon juice in large bowl.
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18
Melt 3 tablespoons butter in heavy large skillet over high heat.
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19
Add apples and saute until golden and tender, stirring frequently, about 9 minutes.
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20
Sprinkle with brown sugar and cinnamon.
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21
Stir to coat.
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22
Add remaining 1 tablespoon butter.
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23
Stir until coated and glazed.
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24
Cool slightly.
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25
Run small sharp knife around edge of pan to loosen cheesecake.
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26
Release pan sides.
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27
Arrange apples (warm or room temperature) in concentric circles atop cheesecake.
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28
Brush apples with any juices left in skillet.
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29
Cut into wedges and serve.
