Cinnamon Apple Cheesecake

This is my first recipe with my new mixer (so very exciting). This cheesecake turns out very pretty and is very good.

1/2 cup butter,softened

1/4 cup packed brown sugar

1 cup all-purpose flour

1/4 cup quick-cooking oats

1/4 cup finely chopped walnuts

1/2 teaspoon ground cinnamon

Filling:

2 packages (8 ounces each) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

1/2 cup apple juice concentrate

3 eggs, lightly beaten

Topping:

2 medium apples, peeled and sliced

1 tablespoon butter

1 teaspoon cornstarch

1/4 teaspoon ground cinnamon

1/4 cup apple juice concentrate

In a small mixing bowl, cream butter and brown sugar. Gradually add flour, oats, walnuts, and cinnamon; mix well. Press onto bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325* for 10 minutes or until set. Cook on a wire rack.

In a large mixing, beat cream cheese until fluffy. Beat in milk and apple juice concentrate until smooth. Add eggs; beat on low speed until combined (batter will be thin). Pour into crust. Return pan to baking sheet. Bake at 325* for 40-45 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 (this was so hard to do because it was looking so good).

In a large skillet, cook and stir apples in butter over medium heat until crisp-tender, about 5 minutes. Cool to room temperature. Arrange over cheesecake. In a small saucepan, combine cornstarch, cinnamon and apple juice concentrate until smooth. Bring to a boil, stirring constantly. Boil for 1 minute or until thickened. Immediately brush over apples. Refrigerate for 1 hour or until chilled.