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.

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