Preheat the oven to 180 C / Gas mark 4. In a large bowl, stir together the biscuit crumbs, 60g finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 23cm (9 in) loose-bottomed or springform cake tin. Bake in the preheated oven for 10 minutes.
In a large bowl, combine cream cheese and 100g sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling onto the baked biscuit base.
In a small bowl, stir together 4 tablespoons sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the sliced apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with chopped pecans.
Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of cake tin. Let cool, then remove the rim. Chill before serving.
It was really easy to make and tasted lovely although I think I need to work on my presentation a little compared to the pictures. It went down well after sunday lunch with the family though so would definitely recommend and make again. - 17 Apr 2009
All my guests loved this cheesecake at my dinner party last weekend. They were really impressed by the sight of it, and I'm glad their first bites lived up to the cake's pretty presentation! Gooey, creamy and decadent. - 30 Sep 2008