Ingredients:

1/3 cup butter, melted

1-1/4 cups HONEY MAID Graham Cracker Crumbs

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup plus 3 Tbsp. sugar, divided

1/2 tsp. vanilla

2 eggs

1 apple, peeled, cored and sliced

1/4 cup PLANTERS Sliced Almonds

1/4 tsp. ground cinnamon

Method:

1 PREHEAT oven to 350°F. Mix butter and crumbs; press firmly onto bottom and up side of 9-inch pie plate.

2 BEAT cream cheese, 1/2 cup of the sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Pour into crust; top with apple slices and almonds. Combine cinnamon and remaining 3 Tbsp. sugar; sprinkle over cheesecake.

3 BAKE 40 minutes or until center is almost set. Cool on wire rack. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.