8 oz. cream cheese, softened
1/2 c. sugar
1 tbsp. lemon juice
1/4 tsp. vanilla
Dash of salt
2 eggs
1/2 c. red cinnamon candies
1/2 c. water
2 cooking apples, peeled, cored, and sliced
2 tbsp. cornstarch
1 graham cracker prepared pie crust

Preheat oven to 325 degrees. In medium bowl, combine cream cheese, sugar, lemon juice, vanilla, and salt. Mix well until blended. Add eggs, one at a time, mixing well after each addition. Place crust on baking sheet; pour in filling. Bake for 25-30 minutes, or until knife inserted in from the edge comes out clean.

In a medium saucepan, over low heat, dissolve cinnamon candies in 6 tablespoons water. Add apple slices to cinnamon mixture and cook 2-3 minutes until softened, but firm.

Combine remaining 2 tablespoons water and cornstarch. Stir in cinnamon-apple mixture and cook until thickened. Remove from heat and cool slightly. Spoon atop cheesecake and chill 3 hours. Makes 8 servings.

Microwave variation: Dissolve cinnamon candies in 6 tablespoons water. Add apple slices and microwave at 2 minutes at full power or until softened, but not mushy. Combine remaining 2 tablespoons water and cornstarch. Stir in cinnamon- apple mixture and microwave until thickened. Follow remaining instructions.