In a small bowl, combined crushed cookies and 3 tbsp butter. Press into bottom of 9 inch springform pan coated with cooking spray. Place on a baking sheet. Bake at 325 for 10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the milk, 2 tbsp flour, and vanilla. Add eggs. Beat on low speed just until combined. Pour 2 cups filling over crust. In a large bowl, toss the apples, 2 tbsp brown sugar, and cinnamon until well coated. Arrange over filling to within 1 inch of edges. Pour remaining filling over apple mixture. Bake at 325 for 30 minutes.
In a small bowl, combine 1/4 cup flour, 1/4 cup brown sugar, and 2 tbsp butter. Sprinkle over cheesecake. Bake 15-20 minutes longer or until center is almost set. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
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