September 10, 2001 at 5:13 PM EST - Updated July 12 at 3:05 AM
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.