APPLE PIE CHEESECAKE

Steps:

• Heat oven to 350°F.
• Line 9-inch springform pan with 1 pie crust, gently pressing and stretching crust onto bottom and 1 inch up side of pan to form smooth crust.
• Beat cream cheese and 3/4 cup sugar in large bowl with mixer until blended. Add sour cream; mix well. Add 3 eggs, 1 at a time, beating on low speed after each just until blended. Pour into crust.
• Bake 40 to 50 min. or until center is almost set. Cool 30 min.
• Meanwhile, peel, halve and core apples, then cut into thin slices. Place in large microwaveable bowl. Combine flour, cinnamon and remaining sugar. Add to apples; toss to evenly coat apples with sugar mixture. Add butter and lemon juice; mix lightly. Microwave on HIGH 9 min., stirring every 3 min. Set aside until ready to use.
• Heat oven to 450°F. Spoon apple mixture over cheesecake, leaving 1/2-inch border around edge of cheesecake.
• Unroll remaining pie crust onto cutting board. Beat remaining egg until blended; brush onto crust. Cut into 16 wedges. Place wedges, 1 at a time, over apple mixture, with points of wedges in center and overlapping long sides of wedges as necessary to completely cover apple mixture. Press rounded edges of wedges onto top edge of bottom crust in pan to seal.
• Bake 20 min. or until crust is golden brown. Run knife around rim of pan to loosen cheesecake; cool before removing rim. Refrigerate cheesecake 4 hours.