Peach/Apple Crisp Cheesecake

Ingredients

• 1/2 cup graham cracker crumbs
• 1/4 cup quick-cooking oat
• 4 teaspoons brown sugar
• 3 tablespoons butter, melted

FILLING

• 2 (3 ounce) packages cream cheese, softened
• 1/4 cup packed brown sugar
• 1 egg, lightly beaten
• 3 tablespoons sour cream
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 2/3 cup sliced peeled apple
• 1/4 cup fresh sliced peach
• 1 lime, zest of

TOPPING

• 1 tablespoon all-purpose flour
• 1 tablespoon quick-cooking oat
• 1 tablespoon brown sugar
• 1/4 teaspoon ground cinnamon
• 2 teaspoons cold butter

Directions

1. 1

   In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 6-in. springform pan coated with cooking spray; set aside.

2. 2

   For filling, in a small mixing bowl, beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour cream, cinnamon, ginger,peaches lime zest . Pour over crust. Arrange apple slices over filling. For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple.

3. 3

   Bake at 350° for 40-45 minutes 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. Just before serving, remove sides of pan. Refrigerate leftovers.