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1
Place colander in a 2-quart glass measure or bowl.
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2
Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over edge of bowl.
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3
Spoon yogurt into colander.
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4
Cover loosely with plastic wrap; refrigerate for 12 hours.
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5
Spoon yogurt cheese into a bowl; discard liquid.
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6
Cover and refrigerate.
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7
Preheat oven to 350.
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8
Combine 1/4 cup sugar, margarine and egg white in a bowl; beat at medium speed of a mixer until blended.
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9
Add crumbs and cinnamon; stir well.
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10
Firmly press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray.
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11
Bake at 350 for 10 minutes; let cool.
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12
Preheat oven to 300.
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13
Combine brown sugar and orange juice in a large nonstick skillet; bring to a boil.
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14
Add apple; cook for 8 minutes until apple is tender and liquid evaporates, stirring occasionally.
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15
Set aside.
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16
Combine yogurt cheese, 1/2 cup sugar and next 5 ingredients in a bowl; beat at medium speed until smooth.
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17
Add eggs, 1 at a time, beating well after each addition.
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18
Spoon apple mixture into prepared pan.
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19
Pour cheese mixture over apples; top with 1/3 cup sundae syrup and swirl with a knife to create a marbled effect.
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20
Bake at 300 for 1 hour until almost set.
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21
Turn oven off.
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22
Loosen cake from sides of pan using a narrow metal spatula or knife.
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23
Let cheesecake stand for 40 minutes in oven with door closed.
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24
Remove cheesecake from oven and let cool to room temperature.
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25
Cover and chill at least 8 hours.
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26
Drizzle remaining 2 tablespoons sundae syrup over top; garnish with cinnamon stick, if desired.
