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   Ingredients :
cup cold butter, cubed
1 cup flour
1/3 cup sugar
teaspoon vanilla

16 oz (450 g) cream cheese
1 cup sugar
2 eggs
teaspoon vanilla

3 large apples, peeled, cored and very thinly sliced
cup sugar 2 tablespoons
- tablespoon ground cinnamon
cup chopped pecans (optional)

Place flour, sugar, butter and vanilla in the processor. Process until ingredients get together and form a ball. If a food processor is not available, mix ingredients with a pastry blender or a fork until a soft dough is formed. Wrap dough in plastic film and refrigerate for 30 minutes. Remove from the refrigerator and roll out dough or press onto bottom and sides of a 9 in. (18 20 cm) removable bottom pan. Prick with a fork and return to the refrigerator for 30 minutes.Bake in a pre-heated moderate oven 350F (180C) for 15 minutes. Remove from oven and cool.

Place cheese in the mixer with sugar. Beat until soft and creamy. Add eggs, one at a time, beating well after each addition. Add vanilla. Pour into pre-cooked cold crust.

Combine apple slices with sugar and cinnamon. Carefully place slices over cheesecake mixture. Sprinkle 2 remaining tablespoons sugar with pecans on top.Bake in preheated oven 350F (180C) for 1:10 hours. Remove from oven and loosen cake from rim of pan. Let cake cool completely before removing rim of pan. Chill cheesecake before serving.
        6 servings
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