APPLE CHEESE CAKE

Crust
3 ½ C. Nilla Wafers
¾ C. unsalted butter (Mix wafers & butter, press in 12 in pan lined with waxed paper.)

Filling
6 Bricks Cream Cheese softened
3 ½ c. Sugar
4 eggs
4 large green apples peeled/cored/sliced
½ c. unsalted butter

Melt butter over medium/medium high heat. Add 2 c. sugar and apples and cook until slightly tender and caramelized. Drain apples – save juice.

In mixer w/ paddle, mix cream cheese until fluffy, add sugar – whip – add eggs 1 at a time – add reserved juice. Mix all until well incorporated.
(crust)
Line apples on bottom of pan, our cream cheese mixture over, cook at 250 – for 1 ½ hours (or so) over water bath. (A water bath is a pan of water under the cake)

Turn off oven when done. Open door for 20 minutes. Close door, leave in oven for 4 more hours, if possible. Freeze or refrigerate.

Carmel sauce over top right before serving.
(LINDA'S RECIPE - FROM MISSY BENSON)