Vanida Visessung
Staff Writer

Ingredients:
1/2 cup plus 1 tablespoon margarine or butter, softened
1/4 cup firmly packed light brown sugar
1 cup unsifted flour
1/4 cup quick-cooking oats
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
2 (8-ounce) packages cream cheese
1 (14-ounce) can sweetened condensed milk [no evaporated milk]
3 eggs
1/2 cup frozen apple juice concentrate, thawed
2 medium all-purpose apples, cored and sliced
Cinnamon Apple Glaze*
1/4 cup frozen apple juice concentrate, thawed
1 teaspoon cornstarch
1/4 teaspoon ground cinnamon

Directions:
1. HEAT oven to 300°F. Beat 1/2 cup butter and brown sugar in small bowl until fluffy. Add flour, oats, walnuts and 1/2 teaspoon cinnamon; mix well. Press firmly into bottom and halfway up sides of 9-inch springform pan. Bake 10 minutes.
2. BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth (do not overbeat). Add eggs and 1/2 cup apple juice concentrate; mix well. Pour over partially baked crust.
3. BAKE 45 minutes or until center springs back when lightly touched. Cool.
4. MELT remaining 1 tablespoon butter in large skillet. Add apples; cook until crisp-tender. Arrange on top of cheesecake; drizzle with Cinnamon Apple Glaze. Chill.
*Cinnamon Apple Glaze
1. COMBINE 1/4 cup frozen apple juice concentrate, cornstarch and 1/4 teaspoon cinnamon in small saucepan; mix well. Cook and stir over low heat until thickened. (Makes about 1/4 cup.)