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

Combine all ingredients and press into bottom and 1 1/2 inches up sides of 9- inch spring form pan. Refrigerate.

APPLE TOPPING:

1/2 c. sugar
1/2 c. lemon juice
1 tbsp. all-purpose flour
1/2 tsp. ground cinnamon
Dash nutmeg
6 apples (Granny Smith or baking), peeled, cored & thinly sliced
1/2 c. pecans, chopped

Place sugar, lemon juice, flour, cinnamon and nutmeg in Dutch oven; mix well. Add apples. Bring to a boil; cover and simmer for 15 minutes or just until apples are tender. Gently stir as needed. Remove from heat; carefully stir in pecans. Cool to room temperature.

Set aside 3 tablespoons of topping, refrigerate the rest.

FILLING:

3 (8 oz.) pkgs. cream cheese, softened
3 eggs
3/4 c. sugar
1 1/2 tsp. vanilla extract
3 tbsp. Apple Topping

Mix cream cheese, eggs, sugar and vanilla until well blended. Add 3 tablespoons reserved Apple Topping and mix well. Pour filling into prepared crust.

Bake at 350 degrees for 50 minutes. Turn oven off, but leave cheesecake in oven, with door propped open, for another 60 minutes.

Cool cake to room temperature; chill at least 4 hours.