* First, how I made it: I doubled the cream filling and the crust. Used 1.5 of the crust, topped it with 1/2 cream, then put the apples, then the rest of the cream and finally sprinkled the rest of the crust above it all. Baked it in a water bath, let it cool for 1 hour with the oven door open, and then refrigerated it.
* Comments: Nice presentation and taste. One of the best desserts ever! It misses #1 because it was a bit too sweet for my liking - definately not a chees-y cheesecake. So, next time I am thinking of cutting the sugar in half for the cream, and reducing it to 60% for the rest of the dessert, and I bet the result will be this: A family classic for decades to come! Thanks for sharing!
* UPDATE: This time, I didn't cut the apples in cubes, and put them between two layers of cream filling, as the first time. Instead, I sliced them really thin and baked them in the oven for 10 minutes (mixed with sugar and cinnamon). They were really tender, and I put them on top (better presentation). Also, I used half the overall amount of sugar suggested in this recipe. It was MUCH better this time!
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