Calvabec and Apple Cheesecake
(Serves 12)

Crust
3/4 cup graham cracker crumbs
1/2 cup finely chopped toasted walnuts
1/4 cup butter, melted
2 TBS firmly packed light brown sugar
1/2 tsp. cinnamon

Filling
4 8-oz packages cream cheese, room temperature
3/4 cup firmly packed light brown sugar
2 TBS all purpose flour
4 eggs, room temperature
2 egg yolks, room temperature
1 3/4 cups sour cream, room temperature
3 TBS Calvabec apple brandy
1/2 tsp. vanilla
1 TBS sugar

Topping
1/4 cup unsalted butter
1 cup firmly packed light brown sugar
1/4 cup half and half
1/4 cup Calvabec apple brandy
3 cups peeled and thinly sliced firm sweet apples (such as McIntosh or Golden Delicious)
For crust:
Using a fork, toss all ingredients in a 9-inch spring form pan. Press mixture into bottom of pan.

For filling:
Preheat oven to 425 degrees. Using an electric mixer, gently beat cream cheese and brown sugar until smooth. Blend in flour. Beat in eggs and yolks 1 at a time. Mix in 1/2 cup sour cream, brandy and 1/4 teaspoon vanilla. Pour into crust. Bake 15 minutes. Reduce temperature to 225 degrees and bake until filling is just set, about 30 minutes. Increase temperature to 350 degrees. Mix remaining sour cream, remaining vanilla and sugar. Spread over hot cake. Bake 5 minutes. Refrigerate cake immediately and chill overnight.
For topping:
Melt butter in heavy medium saucepan over low heat. Stir in brown sugar, half and half and brandy and cook until syrup is thickened and candy thermometer registers 200 degrees. Stir in apples and cook until soft by not mushy, 5 to 8 minutes. Cool completely. Spread on top of cheesecake.