Apple Normandy Cheesecake

Crust:
3 cups graham cracker crumbs
1/2 cup (1 stick) melted butter

Heat oven to 325 degrees F.

In medium bowl, combine graham cracker crumbs and butter; mix well to moisten. Press crumbs in bottom and 3/4 way up sides of 10-inch spring-form pan. Set aside.

Filling:
32 ounces cream cheese (at room temperature)
1 cup granulated sugar
1 teaspoon vanilla extract
4 eggs
1/4 cup all-purpose flour
3 teaspoons cinnamon
2 tablespoons applejack brandy or 1/4 cup apple juice
14 to 16 (1/4-inch) peeled apple slices

In large bowl, combine cream cheese, sugar and vanilla extract; mix at medium speed until well blended. Add eggs one at a time until of batter consistency. Add flour, cinnamon and brandy or apple juice; gently mix until combined. Pour into crust-lined pan.

Bake for 1 hour. Fan apple slices on top of cheesecake; bake an additional 20 to 30 minutes or until center is set. Refrigerate overnight before serving.

Yields 14 to 16 servings.