Apple Crisp Cheesecake

Apple Crisp Cheesecake

Crust:

1 cup graham wafer crumbs

1/2 cup rolled oats

3 tbsp brown sugar

6 tbsp melted butter/margarine

Filling:

3 x 8 oz. packages cream cheese, softened 

1/2 cup packed brown sugar

2 eggs

6 tbsp sour cream

1/2 tsp cinnamon

1/8 tsp ginger

2 apples, peeled and diced or sliced

Topping:

5 tbsp flour

5 tbsp rolled oats

3 tbsp brown sugar

3 tsp cinnamon

3 tbsp butter/margarine

Caramel Sauce:

20 individual wrapped  caramels

1/4 cup milk or cream

OR

store bought caramel ice cream topping

Preheat oven to 350 F. Mix crust ingredients in a bowl. Press into a spring-form pan. 

Cream together the softened cream cheese and sugar. Add eggs. Mix well; making sure to scrape of the sides of the bowl to avoid clumps of cream cheese. Add the remainder of filling ingredients. Pour over crust. Sprinkle apples on top of the filling.

Combine topping ingredients and sprinkle over the apples.

Bake at 350 for 45 minutes or until set. Remove from heat. Cool. Refrigerate for 4 hours or overnight.

To make the caramel sauce unwrap the caramels and place in a microwavable dish. Add cream. Microwave 3-4 minutes or until caramels are completely melted and mixture is well blended, stirring after each minute.

To serve cut cheesecake into slices. Drizzle desired amount of caramel sauce on each individual piece. Also good with a scoop of vanilla ice cream on the side.