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1
The crust-in a medium bowl, stir together the flour, sugar, and cinnamon.
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2
Add egg and butter; beat with an electric mixer until well combined.
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3
Stir in cheddar cheese and walnuts.
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4
With generously greased fingers, press the dough evenly onto the bottom of a greased 9-inch springform pan.
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5
Bake at 350 for 15-20 minutes or until lightly browned; remove from oven and set aside.
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6
The filling-in a large bowl combine cream cheese, brown sugar, and cornstarch.
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7
Beat with an electric mixer until smooth.
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8
Add eggs, one at a time, beating well after each addition.
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9
Beat in the applesauce, apple juice concentrate, cinnamon, vanilla, nutmeg, and cloves.
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10
Stir in the cheese and walnuts.
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11
Pour the cream cheese mixture over the crust.
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12
Bake at 350 for 15 minutes.
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13
Lower the temperature to 200 and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
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14
Remove the cake from the oven and run a knife around the inside edge of the pan.
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15
Turn the oven off; return the cake to the oven for an additional 1 hour.
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16
Chill, uncovered, overnight.
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17
The topping-in a small saucepan stir together the apple juice concentrate, brown sugar, cornstarch, and cinnamon.
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18
Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
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19
Stir in port; pour over cheesecake.
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20
Sprinkle with walnuts.
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21
Chill until serving time.
