This DELICIOUS Apple Pie Cheesecake is a one of its kind recipe. Serve it warm or cold, this dessert dish provides the perfect contrast in flavor. Never before has the world seen a more scrumptious creation!!! *cue evil maniacal laugh...

Step 1: Apple Pie Filling

Ingredients

-4 apples sliced

-1/3 cup brown sugar

-1/8 cup white sugar

-2 1/2 tsp cinnamon

-1/8 cup water

-1 tbs lemon juice

Slice the apples about a mm thick and toss into a mixing bowl. Pour in lemon juice and water, then mix thoroughly. Add white sugar, brown sugar, and cinnamon. Microwave the mixture for three minutes, mix it up, then another two minutes or until the apple slices can be folded in half without breaking.

Optional: Save the extra apple pie filling sauce to make a caramel topping. Just add 1/3 cup of brown sugar and boil until it thickens.

Step 2: Pie/Cheesecake Crust

Ingredients

-1 1/2 cup graham cracker crumbs

-1 tbs sugar

-1/4 tsp of salt

-3 tbs of melted butter

-1/4 tsp cinnamon

Put the graham crackers in a large Ziploc bag. Use a rolling pin to smash the graham crackers into a coarse powder. Add sugar, salt, cinnamon, and melted butter. Mix until resembles wet sand. Press into a buttered pie tin or Pyrex dish. Depending on how big your tin is, you might have extras (don't worry, you can make mini cupcakes ;). I used a 12 inch pie pan.

Step 3: Cheesecake Filling

Ingredients

-2 packs of cream cheese

-2 cups of sugar

-3/4 cup heavy cream

-2 eggs

-1/2 teaspoon of vanilla extract

-1 pinch of salt

Cream the cream cheese and sugar on high until light and fluffy. Add the heavy cream, vanilla extract, and salt. Continue mixing until fully incorporated. Last, mix in the eggs.

Step 4: Putting It All Together

Pour in the cheesecake batter until it reaches the top of the pie pan. Overlap the apples in a circular pattern to create the awesome "rose effect". Bake the pie on 375 degrees for 45 minutes or until a toothpick comes out clean. The cheesecake batter does not have to be completely solid because it will harden in the fridge. We just want to make sure the egg is no longer raw. You can eat this dish warm or cold (I prefer to refrigerate it before I eat it).