250g plain or gingernut biscuits
125g butter, melted
500g philly cheese, softened
2/3 cup caster sugar
1 teaspoon vanilla
2 eggs, lightly beaten
¾ cup cream
1 teaspoon mixed spice
5 (500g) apples, 3 peeled and finely chopped, 2 sliced
1 cup rolled oats
¼ cup plain flour
¼ cup brown sugar
50g butter, chilled, chopped
Line base of 30 x 20cm pan with baking paper. This makes the cheesecake easy to remove.
Process biscuits until coarse crumbs, add melted butter, and process again until finer. Press into the base of lined pan.
Beat the Philly, caster sugar, and vanilla with an electric mixer until just smooth.
Beat in the eggs then stir through the cream and mixed spice.
Fold through the chopped apple then pour onto the prepared base. Arrange sliced apple over the top.
Place oats, flour, and sugar in a bowl. Rub in butter until combined. Sprinkle over filling.
Bake at 180 for 30 to 40 minutes or until just set (cheesecake will wobble a littlein centre). Turn off oven. Cool cheesecake in oven for 3 hours with door ajar. Refrigerate thoroughly.
Cut into squares and sprinkle with icing sugar if desired.