Ingredients:
Filling:
2-8 oz. packages cream cheese, softened
1 cup (4oz.) shredded cheddar cheese
3/4 cup sugar
2 tbl. flour
2 eggs
1/4 cup milk


Directions:
Prepare lemon crust:
Combine 1/2 cup flour, 2 tbl. sugar and 1/2 tsp. finely shredded lemon peel. Cut in 1/4 cup butter till crumbly. Add 1 slightly beaten egg yolk add 1/4 tsp. vanilla: mix well. Pat 1/3 of the dough onto the bottom of an 8 inch springform pan (sides Removed). Bake in 400 degree oven for 5-6 minutes; cool.

Butter sides of pan; attach to bottom.
Pat remaining dough on sides of pan to height of 1-1/2 inches. Set aside.

Filling:
In a large mixer bowl beat together cream cheese and cheddar cheese till fluffy. Stir together sugar and flour; gradually beat into cheese.
Add eggs; beat just until blended. Gently stir in milk. Turn into crust lined pan. Bake in 375 degree oven for 30-35 minutes, or until center is set. Remove from oven; cool 15 minutes. Loosen sides of cheesecake from pan with narrow metal spatula or knife. cool 30 minutes more; remove sides of pan. Cool completely.

Prepare apple glaze:
Drain one 20 oz. can pie sliced apples, reserving 1/3 cup juice. In small saucepan combine 1/4 cup sugar, 2 tsp. cornstarch, and 1/4 tsp. cinnamon. Stir in reserved apple juice. Cook and stir until bubbly; cool, arrange apples atop cheesecake, spoon on glaze. Chill.