Start with the crust. Preheat the oven to 350°. Cut the butter into small pieces. In a large bowl, combine the flour, sugar, butter & vanilla. Mix them all together with a pastry blender until it resembles coarse meal. Press the dough into 10-inch springform pan, covering the bottom & halfway up the sides.

Bake for 10 minutes. (Peel, core and slice the apples into a large bowl while the crust is baking.) Remove the crust from the oven and allow it to sit until the filling is ready.

Onto the filling! Preheat the oven to 450° while you prepare the filling. In the bowl of a mixer, combine the cream cheese, sugar, eggs, & vanilla.

Mix until it is completely blended and smooth. Pour the filling into the prepared crust.

Last but not least, the topping! Add the sugar, cinnamon & vanilla to the apple slices. Stir them to mix well.

Layer the apple slices on top of the filling. Sprinkle the nuts on top of the apples & filling.

Bake for 15 minutes, reduce the heat to 350° and continue baking for 25 minutes. The cake should seem firm in the middle when the pan is jiggled and the apples and almonds should be golden brown. Cool for 10 minutes, run a knife around the edge of the springform and continue to cool to room temperature.  Run a knife around the edge of the pan again before removing the ring of the springform pan. Refrigerate for at least 2 hours before serving. Serves 10-12.

CRUST

• 1/2 cup chilled butter
• 1 cup sifted flour
• 1/3 cup sugar
• 1/4 teaspoon vanilla extract

FILLING

• 16 ounces cream cheese, softened
• 1/2 cup sugar
• 2 eggs, lightly beaten
• 1 teaspoon vanilla

TOPPING

• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon vanilla
• 1/4 cup chopped almonds or walnuts
• 2-3 medium Granny Smith apples, peeled, cored, and sliced