Preparation

1. Lightly coat the bottom and sides of a 7-inch springform pan with ½ teaspoon butter.
2. Insert 4-mm slicing disc in Cuisinart® Food Processor; cut apple to fit large feed tube. Place apple halves in feed tube; use medium pressure to slice. Remove apples, toss with lemon juice, cinnamon and 1 tablespoon brown sugar; reserve. Wipe
3. work bowl dry with a paper towel.
4. Insert metal blade in Food Processor. Place cookies in work bowl, pulse to chop, then pulverize into crumbs. Add 2 tablespoons butter and process until blended,
5. 30 seconds. Press into bottom of springform pan. Do not wash work bowl.
6. Place cream cheese and remaining ½ cup sugar. Process until smooth, 30 seconds; scrape sides and bottom of work bowl. Process 30 seconds longer; scrape work bowl. Add eggs, process 20 seconds, scrape work bowl. Add half-and-half, corn- starch, and vanilla; process until smooth, 20 seconds. Pour ½ the cream cheese mixture in the prepared spring form pan. Top with ½ apple mixture. Repeat.
7. Place the rack in the ceramic pot of the Cuisinart® Slow Cooker. Place the spring- form pan on the rack. Cover and press the on/off button to turn the unit on. Set time to 2½ hours and press High; slow cooker will automatically switch to Warm when cooking time has elapsed.
8. Turn off. Lift the cheesecake from the slow cooker using hot pads and place on
9. a wire rack to cool completely. When cool, place in the refrigerator for at least 8
10. hours before serving.