Spiced Apple Cheesecake

Preheat oven to 350ºF (180ºC). Spray a 9-inch (2.5 L) springform pan with nonstick cooking spray.

In small bowl, combine graham cracker crumbs, gingersnap crumbs and brown sugar. Stir in melted butter and mix well.

Scrape crumb mixture into pan, pressing firmly against bottom of pan. Bake for 10 minutes; set aside to cool.

In large bowl with electric beaters, or using stand mixer, beat cream cheese until smooth.

Beat in sugar. Add apple juice, salt and vanilla and beat until combined.

Add eggs, one at a time, beating after each addition.

Scrape cream cheese mixture over crust. Wrap bottom of pan tightly in tin foil and set in a larger pan or roaster. Add hot tap water to larger pan until it reaches about halfway up side of springform pan.

Bake for 40 minutes.

Meanwhile, toss apple slices with granulated sugar.

In medium saucepan, bring apple juice to boil over medium-high heat. Add apples; simmer until most of the liquid has cooked off and apples are just tender.

Add butter and cinnamon to apple mixture and continue to cook, stirring often, until caramelized and no liquid remains. Remove from heat and set aside to cool.

After 40 minutes, check cheesecake for doneness. It should be mostly set and able to support apple topping. (If not set, bake another 10 minutes and check again.)

Carefully scoop apple topping onto cheesecake. Sprinkle with brown sugar and return to oven to bake for an additional 15 minutes.

Turn off the oven and prop door open. Leave the cheesecake to sit in hot water bath for 1 hour. before removing from oven.

Gently run knife or metal spatula around edge of cheesecake to loosen it from side of pan. Do not remove side from pan.

Allow cheesecake to cool at least 2 hours before removing from pan.

Cover and refrigerate at least 4 hours before cutting and serving.