CRUNCH LAYER:

2 c. graham crumbs
1/2 c. sugar twin
1/3 c. unprocessed bran
1/2 c. flaked coconut
1/4 c. finely chopped nuts (opt.)
1/2 c. melted butter
Cinnamon & allspice to taste

Mix together with a fork until evenly moistened. Measure into 2 pie plates, 6 ounces each of mixture. Spread evenly and pack firmly. Reserve what is leftover for topping. Bake at 350 degrees for 15 minutes until crunchy. Cool. The extra pie crust can be frozen and used later.

CHEESECAKE LAYER:

1 (3 oz.) pkg. cream cheese, softened
1 egg
1 tsp. vanilla
Sweetener to taste

APPLE LAYER:

6 sm. apples
Cinnamon to taste
Allspice to taste
Sweetener to taste

Beat cream cheese, egg, vanilla and sweetener together at medium speed until smooth, set aside.

Peel, core and slice apples. Add cinnamon, allspice and sweetener to taste, mix well. Pour cream cheese mixture into pie crust. Arrange apples evenly over it. Sprinkle leftover crumbs on top. Bake at 350 degrees for 30 minutes. Serve warm with whipped cream.