Apple-Cream Cheese Torte

Serves: 12

Crust: 
1 1/2 cups unbleached flour 
1/2 cup unsalted butter, 1 stick, cut into pieces 
1/2 cup sugar 
1 teaspoon vanilla extract 
Pinch salt 
Filling: 
1 8-ounce package cream cheese, room temperature 
1/4 cup sugar 
1 large eggs 
1 teaspoon vanilla extract 
Topping: 
1/3 cup sugar 
1/2 teaspoon cinnamon 
4 larges granny smith apples, peeled, cored, (about 3 cups) 
1/4 cup almonds, sliced 

For Crust: Preheat oven to 400 degrees. Wrap outside of 9-inch diameter spring form pan with foil (to prevent leaking). Combine all ingredients in large bowl. Using fingertips, mix until moist dough clumps form. Gather dough into ball. Press onto bottom and up 3/4 sides of pan. Freeze 10 minutes. Bake until crust is light golden, about 10 minutes. Remove from oven. Reduce oven temperature to 350 degrees.

For Filling: Beat all ingredients in large bowl until smooth. Pour filling onto crust. Smooth top.

For Topping: Combine sugar and cinnamon in large bowl. Add apple slices and toss to coat. Arrange atop filling. Sprinkle with almonds. Bake torte until crust is deep golden and apples are tender, about 1 hour 30 minutes. Remove from oven; cool 1 hour. cover; refrigerate overnight (torte can be prepared 3 days ahead. Keep refrigerated). Run small knife around pan sides to loosen torte. Remove pan sides. Place torte on platter. Serve cold.