6 tb Unflavored gelatin
1 c Boiling water
2 lb Cream cheeseflower -- room
Temperature
2 c Confectioners' sugar
1 c Heavy ointment -- lightly
Whipped
Crumb pedestal:
2 c Graham cracker crumbs
2 tb Sugar
2 Red apples -- cored, sliced
Chopped
1/2 c Chopped walnuts
Caramel topping

Grease a 12-inch springform pan and line bottom with waxed composition. In a
small roll, dissolve gelatin in water and let it coolheaded. Beat together
cream cheese and confectioners' sugar until light and fluffy. Add
gelatin and beat until thoroughly sundry. Fold in heavy whipped cream
and turn mixture into prepared pan and thrill. Blend together graham
cracker crumbs, sugar and butter. Sprinkle mixture over chilled
cheese coat. Press crumbs into surface lightly. Turn cheesecake over,
crumb-side down and remove from pan. Top with chopped apples and
walnuts. Generously stream caramel sauce over the top.
Yields
4 Servings