By Karen Pieretti-Wooley
Preheat oven to 300 degrees
2 cups graham cracker crumbs
6 T melted butter
2 T white sugar
Mix all ingredients and press into spring form pan OR I use a 9 inch regular pie plate (spray with Pam)
3 Cups softened cream cheese
2/3 cup white sugar
1 cup sour cream
1 tsp vanilla
Beat cream cheese and sugar until fluffy. Beat in sour cream , vanilla and eggs one at a time.pour into crust.
Pour into crust bake 45 min until center is slightly wobbly. remove from oven.
Raise temp on OVEN to 350 degrees.
2 granny smith apples(peeled, cored, thin sliced)
4 T butter (room temp)
1/2 cup flour
1/2 tsp cinnamon
1/4 cup brown sugar
1/4 cup hazelnuts (OPTIONAL)
Toast hazelnuts in pan until aromatic.
Heat apple slices in pan with 1 T butter until soft and golden. In large bowl, mix flour and cinnamon. Add 3T butter , brown sugar and nuts. Blend until crumbly.
Arrange apples on cake, sprinkle on streusel topping and bake 15 more minutes. (I check doneness by poking in center with wood toothpick- if it comes out clean cake is done.
Cool and refrigerate for 2 hours.
Slice individual servings and drizzle caramel syrup on each.