Ingredients:

• 1/2 cup plus 1 tablespoon margarine or butter, softened;
• 1/4 cup light brown sugar;
• 1 cup un-sifted flour;
• 1/4 cup quick-cooking oats;
• 1/4 cup finely chopped walnuts;
• 1/2 teaspoon ground cinnamon;
• 8-ounce cream cheese, softened;
• 14-ounce sweetened condensed milk;
• 3 eggs;
• 1/2 cup apple juice concentrate, thawed;
• 2 medium apples, cored and sliced.

Method: Preheat oven to 300 F. In small mixer bowl, beat 1/2 cup margarine and sugar until fluffy. Add flour, oats, nuts and cinnamon; mix well. Press firmly on bottom and halfway up side of 10-inch cheesecake pan. Bake 10 minutes. In another large mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and juice concentrate; mix well. Pour into prepared pan. Bake 45 minutes or until center springs back when lightly touched. Cool. In large skillet, cook apples in remaining 1 tablespoon margarine until tender-crisp. Arrange on top of cheesecake, drizzle with cinnamon apple glaze.  For the cinnamon apple glaze: In small saucepan, combine 1/4 cup frozen apple juice concentrate, thawed, 1 teaspoon cornstarch and 1/4 teaspoon ground cinnamon; mix well. Over low heat, cook and stir until thickened.