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CRUST: Place butter, sugar and vanilla in bowl of electric mixer fitted with paddle attachment.
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Beat until light and fluffy.
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Blend in eggs.
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Add flour; mix well.
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Spread about 1-1/2 cups (11 oz.)
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of the batter evenly onto bottom and 1 inch up side of each of 3 (9-inch) springform pans (or 1 pan for trial recipe).
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Bake at 375F for 10 to 12 minutes or until golden brown.
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FILLING: Place cream cheese, sugar, flour and vanilla in bowl of electric mixer fitted with paddle attachment.
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Beat until well blended, scraping down side of bowl as needed.
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Add eggs, 1 at a time, mixing well after each addition.
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11
Pour about 2-1/2 cups (1 lb.
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12
8 oz.)
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of the filling over each crust.
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TOPPING: Toss apples with sugar and cinnamon.
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Arrange 2 cups (10 oz.)
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apple mixture over filling; sprinkle with 1/4 cup (2 oz.)
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almonds.
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Bake 35 to 40 minutes or until centers are almost set.
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Cool about 15 minutes on wire racks.
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Carefully run small metal spatula around edges of cakes.
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Cool completely, then cover and refrigerate 6 to 8 hours before serving.
