1/2 c. butter
1/3 c. sugar
1/4 tsp. vanilla
1 c. all-purpose flour

FILLING:

1 (8 oz.) Philadelphia cream cheese
1/4 c. sugar
1 egg
1/4 tsp. vanilla

TOPPING:

1/3 c. sugar
1/2 tsp. cinnamon
1/2 tsp. grated lemon rind
4 c. thinly sliced, peeled apples
1 tbsp. cornstarch
1/2 c. sliced almonds

Cream butter, sugar and vanilla. Blend in flour, spread dough on bottom and about 1 inch up the sides of 9 inch springform pan. Bake pastry at 325 degrees for 15 minutes.

Combine softened cream cheese and sugar; mix well. Add egg and vanilla; mix well. Pour into pastry lined pan.

Toss apples with sugar, cinnamon, lemon rind and cornstarch. Spoon mixture over cream cheese layer; sprinkle with almonds.

Bake at 450 degrees for 10 minutes. Reduce temperature to 400 degrees and continue baking for 25 minutes. Loosen torte from side of pan and cool before removing.