Caramel Apple Crumb-Topped Cheesecake

Caramel Apple Crumb-Topped Cheesecake (aka BettyAnn's birthday cake)
9x12 glass pan  350*F


Crust:
7 oz gingersnaps, g/f, (food processor til crumbs)
4 T butter, unsalted
1 large baking apple (I used granny smith), sliced, peeled, cored
8 caramels, quartered (I snipped with scissors)

In a medium bowl, combine crumbs and butter.  Press into bottom of pan.  Arrange apple slices on top of crust.  Sprinkle caramel blobs on top of apples.


Filling:
4 (8 oz) cream cheese
8 oz sour cream, strained
4 eggs
1 t cinnamon
½ t nutmeg
¼ t cloves
2/3 cup packed brown sugar
½ cup white granulated sugar
1t vanilla extract
1t lemon juice
1 large baking apple, peeled, cored, diced (tossed with:  ¼ cup brown sugar, ½ t cinnamon, pinch of cloves and nutmeg)
10 caramel candies, snipped into quarters

Mix together, one item at a time.  Fold diced apples and caramel into batter.  Pour over crust.


Topping:
1 cup gluten free flour blend (amended with xantham gum)
1 stick butter, unsalted
½ cup packed brown sugar
¼ c granulated sugar
½ t cinnamon
¼ t cloves
1 baking apple sliced thin

Using pastry blender, combine all but apple slices.  Arrange slices decoratively on top of batter, then sprinkle the topping over the apples.


Bake cheesecake in preheated oven 1 hour.  Cool on rack in oven for 1-2 hours, then refrigerate cake.

Decoration:
½ cup powdered sugar
2 T butter, unsalted, melted
2 T hot water

Whisk in small bowl.  Drizzle on top of well-chilled cake.