3medium Granny Smith apples(peeled, cored chopped)
2tbsdark brown sugar
3 8-ozcream cheese packs
2/3cupof juice from cooking the apples
1 1/2tbscorn starch
3Granny Smith Apples
3-4cupsof boiling hot water
~ Grease a 9-inch spring form, set aside. Preheat the oven to 325.
For crust: Crush the graham crackers in the food processor or use the graham cracker crumbs. Mix in the sugar, melted butter and vanilla. Stir very well. Press graham crackers into the pan, evenly, all over the bottom and about half way up the side.
For Apples: In a small sauce pot, melt the butter and add the brown sugar and caramel, mix all until combined. Peel and chop the apples and add them to the sauce. Cook on medium heat, covered (leave a little crack for the steam to escape), until the apples are soft. Drain the sauce into a separate cup and spread the apples over the crust.
Start beating the cream cheese in a mixer until smooth, about 2 minutes.
Add the vanilla extract, sour cream, and the juice from cooking the apples.
Add the eggs, one at the time, beating after each addition.
Add sugar and corn starch. Make sure that all ingredients are well combined.
Pour the cheesecake batter into the pan with crust. Bake for 50-55 minutes. Cool completely.
Cut the apples in half and cut out the core. Slice the apples very thin. Blanch the sliced apples in boiling sweet water for about 15-20 seconds to soften them. Arrange the apple slices on top to form a rose and drizzle it with caramel.