Caramel Apple Cobbler Cheesecake Torte

Crust
2 cups of graham cracker crumbs
1/4 c. sugar
3/4 c. melted butter
 
Cobbler
1/2 pound butter, softened
1 c. sugar
2 eggs
2 T. baking powder
2 cups flour
 
2 apples peeled and sliced thinly
caramel
 
Cheesecake
24 oz. cream cheese, softened
1/4 c. flour
1 c. sugar
3 eggs
1/4 c. water
 
Combine the crust ingredients and press into and up the sides of a 9" springform pan.  Set aside.  Make the
cobbler by creaming the butter with the sugar and adding the eggs.  Mix in the remaining ingredients.  Drop
half of the cobbler mixture by the spoonful over the graham crust. Add half of the sliced apples and drizzle
the caramel over the top.  Pour the cheesecake mixture over the top of the cobbler and apples.  Arrange the
remaining apples decoratively on the top of the dessert.  Drop the remaining cobbler batter over the top and
drizzle a little more caramel.  Bake in a 300 degree oven until dessert is set and no longer jiggles (about 2
hours).  Immediately scrape between the torte and the pan with a metal spatula in order to prevent cracking
during the cooling period.  Cool to room temperature and remove sides of the springform pan.  Serve with
vanilla ice cream or whipped cream and another drizzle of caramel.