Apple Pie New York Cheesecake with Pineapple & Kiwi Topping

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Ingredients:

12 ounces Graham Crackers
6 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon cinnamon
3 containers (8 ounces each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup unsweetened applesauce
1/2 cup sour cream
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt

Preheat oven to 325°F (160°C).
Using a food processor, grind graham crackers into fine crumbs.
In a bowl, mix the graham cracker crumbs, melted butter, sugar, and cinnamon until well combined.
Press mixture firmly into bottom and sides of a 9-inch springform pan. Smooth out the crust with a flat bottomed measuring cup.
Bake crust for 8-10 minutes until lightly browned. Cool on a wire rack to room temperature.

Using an electric mixer, beat the cream cheese until smooth and creamy.
Add sugar and beat for 2-3 minutes until fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla extract, applesauce, sour cream, cinnamon, nutmeg, and salt. Mix until well combined.
Pour the mixture onto the cooled crust and smooth the top with a spatula.
Bake the cheesecake for 50-60 minutes or until the edges are lightly browned and the center is set.
Remove the cheesecake from the oven and let it cool to room temperature.
Refrigerate the cheesecake for at least 6 hours or overnight to set.

Peel and dice one small pineapple. Peel and slice two kiwis.
Place the pineapple and kiwi slices in a bowl.
Mix together 1/4 cup of pineapple juice and 1 tablespoon of cornstarch in a small saucepan. Heat over medium heat, stirring constantly, until the mixture thickens and becomes clear.
Pour the mixture over the pineapple and kiwi slices and gently toss until they are coated.
Spread the mixture over the top of the chilled cheesecake before serving.