1 1/2 c. graham cracker crumbs
1/2 c. sugar
1/3 c. butter, melted

APPLE TOPPING:

1/2 c. sugar
1/2 c. lemon juice
1 tbsp. flour
Dash of nutmeg
6 Granny Smith apples or baking apples, peeled, cored & thinly sliced
1/2 c. chopped pecans

FILLING:

3 (8 oz.) pkgs. softened cream cheese
3 eggs
3/4 c. sugar
1 1/2 tsp. vanilla
3 tbsp. apple topping

For Crust: Combine all ingredients and press into bottom and 1 1/2 inches up the sides of 9 inch springform pan; refrigerate.

For Topping: Mix together first 4 ingredients in a Dutch oven. Add apples. Bring to a boil, cover and simmer 15 minutes or just until apples are tender. Gently stir as needed. Remove from heat and carefully stir in pecans. Cool to room temperature. Set aside 3 tablespoons of topping, refrigerate the rest.

For Filling: Mix cream cheese, eggs, sugar and vanilla until well blended. Add the 3 tablespoons apple topping and mix well. Pour filling into prepared crust. Bake at 350 degrees for 50 minutes. Turn oven off with door propped open for another 60 minutes. Cool cake to room temperature. Chill for 4 hours.

Top with apple topping or serve individual pieces with topping spooned over each piece. NOTE: I've made every kind of cheesecake imaginable and this is the best one yet. It's pretty and delicious!