#1 Cook apples, 1/4 cup sugar and 1/2 tsp. cinnamon in saucepan on medium heat 6 min. or until apples are tender, stirring frequently. Cool #2 Heat oven to 325°F. Combine graham crumbs, oats, butter, remaining cinnamon and 2 Tbsp. of the remaining sugar press onto bottom of 9-inch springform pan #3 Beat cream cheese, vanilla and remaining sugar in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended #4 Spread half the apples over crust to within 1/2 inch of edge cover with cream cheese mixture. Refrigerate the remaining apples until ready to use #5 Bake cheesecake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake cool before removing rim. Refrigerate cheesecake for 4 hours #6 Drain the remaining apples just before serving cheesecake. Arrange apples on top of cheesecake as shown in photo.