Ingredients
1 cup all-purpose flour1/3 cup sugar1/2 cup cold butter,cubed1/3 cup seedless raspberry jamFILLING:2 packages (8 ounces each) cream cheese, softened1/2 cup sugar2 eggs, lightly beaten2 teaspoons vanilla extractTOPPING:1/3 cup sugar1/2 teaspoon ground cinnamon3 cups thinly sliced peeled tart apples1/2 cup sliced almonds
Preparation
In a small bowl, combine the flour and sugar; cut in butter until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan; prick with a fork. Place on a baking sheet. Bake at 350° for 10 minutes or until soft but set. Cool on a wire rack.
Carefully spread jam over crust. For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat just until blended. Spread over jam. For topping, combine the sugar and cinnamon in a large bowl. Add apples and toss to coat. Spoon over filling. Sprinkle with almonds.
Bake at 350° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
