Apple Pie Cheesecake with Vanilla Filling and Lemon Curd Topping

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/4 tsp ground cinnamon
• 6 tbsp unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• 1/4 cup heavy cream
• 1 apple, peeled and diced
• 1/4 cup brown sugar
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 1/2 cup lemon curd

Directions:

1. Preheat oven to 350°F.
2. In a mixing bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter; mix well.
3. Press the crust mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool to room temperature.
4. Peel and dice the apple. In a saucepan, mix the diced apple, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Cook on medium until the mixture thickens, stirring constantly. Set aside to cool to room temperature.
5. In a mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and vanilla and beat until well combined.
6. Add eggs one at a time, mixing on low until blended.
7. Stir in heavy cream and spread the mixture over the cooled crust. Spoon the apple mixture on top.
8. Bake for about 60 minutes or until the center is almost set. Let it cool to room temperature.
9. Microwave lemon curd for 15-20 seconds until it is pourable.
10. Pour lemon curd over cheesecake and smooth it out.
11. Chill for at least 4 hours before serving.