Apple Danish Cheesecake

1 c. flour
½ c. ground almonds
¼ c. sugar
½ c. cold butter
¼ tsp. almond extract

Filling:
1 (8 oz) pkg. cream cheese, softened
¼ c. sugar
¼ tsp. cream of tartar
1 egg

Topping:
1/3 c. packed brown sugar
1 Tbsp. flour
1 tsp. ground cinnamon
4 c. thinly sliced peeled tart apples
1/3 c. slivered almonds

In a small bowl, combine flour, almonds and sugar; cut in butter until crumbly. Add extract. Shape dough into a ball, place between two sheet of waxed paper. Roll out into a 10-inch circle. Transfer to a greased 9-inch spring form pan; gently press dough against the bottom and up the sides of the pan. Place on a baking sheet. Refrigerate for 30 minutes. In a mixing bowl, beat cream cheese, sugar and cream of tartar until smooth. Add egg; beat on low just until combined. Pour over crust. In a bowl, combine brown sugar, flour and cinnamon. Add apples and stir until coated. Spoon over the filling. Sprinkle with almonds. Bake at 350* for 40-45 minutes or until golden brown. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosed; cool 1 hour longer. Refrigerate overnight. Remove side of pan. Refrigerate leftovers.