3 Granny Smith apples (about 1 lb.) peeled, sliced
1-1/4 cups sugar, divided
1-1/2 tsp. ground cinnamon, divided
1-1/4 cups graham cracker crumbs
1/4 cup old-fashioned or quick-cooking oats
2 Tbsp. melted butter
4 pkg (8 oz. each) cream cheese, softened
1 tsp. vanilla
4 eggs
Cook apples, 1/4 cup sugar, and 1/2 tsp. cinnamon in a saucepan over medium heat 6 mins. or until apples are tender, stirring frequently. Cool
Heat oven to 325 degrees F. Combine graham cracker crumbs, oats, butter, remaining cinnamon, and 2 Tbsp. of the remaining sugar; press onto bottom of a 9-inch springform pan.
Beat cream cheese, vanilla, and remaining sugar in medium bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each addition just until blended.
Spread half the apples over the crust to within 1/2 inch of edge., cover with cream cheese mixture. Refrigerate remaining apples until ready to use.
Bake cheesecake 1 hour to 1 hour 10 minutes or until center is almost set (it will finish setting up as it cools). Run a knife around rim of pan to loosen cake; cool before removing from the rim. Refrigerate cheesecake 4 hours.
Drain remaining apples just before serving cheesecake. Arrange apples on top of cheesecake with a rose surrounded by apple slice petals.
