3/4 c. butter (1 1/2 sticks), softened
All-purpose flour
Sugar
3 egg yolks
5 (8 oz.) pkg. cream cheese, softened
5 eggs
1/4 c. apple-flavored brandy
1/4 c. milk
Apple slices for garnish

Early in day or day ahead:

1. In small bowl, with mixer at low speed, beat butter, 1 1/4 cups flour, 1/4 cup sugar and 1 egg yolk until mixed. Shape dough into ball and wrap with plastic wrap; refrigerate 1 hour.

2. Preheat oven to 400 degrees. press 1/3 of dough onto bottom of 10 x 2 1/2 inch springform pan. Bake 8 minutes; cool.

3. Turn oven control to 475 degrees. In large bowl, with mixer at low speed, beat cream cheese just until smooth; slowly beat in 1 1/2 cups sugar. With mixer at low speed, beat in eggs, apple brandy, milk, 3 tablespoons flour and remaining 2 egg yolks. At medium speed, beat 5 minutes, scraping bowl often.

4. Press remaining dough around side of pan to within 1/2 inch of top; do not bake. Pour cream cheese mixture into pan; bake 12 minutes. Turn oven control to 300 degrees; bake 45 minutes. Turn off oven; let cheesecake remain in oven until cooled, about 2 hours. Refrigerate cheesecake at least 4 hours.

5. To serve, remove side of springform pan. Arrange apple slices on top of cheesecake. Makes 20 servings.