Crust:
1 cup oats
1/2 cup pecans, finely chopped
3 tablespoons Splenda
1/2 teaspoon ground cinnamon
1/4 cup butter, melted

Cheesecake Filling:
2 packages cream cheese, (8 ounce) softened
1/2 cup Splenda
2 eggs
1/2 teaspoon vanilla extract

4 cups apples, peeled, cored, and thinly sliced
1/3 cup Splenda
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans


Preheat oven to 350 degrees F.

In a large bowl, stir together the oats, 1/2 cup finely chopped pecans, 3 tablespoons splenda, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.


In a large bowl, combine cream cheese and 1/2 cup splenda. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.

In a small bowl, stir together 1/3 cup splenda and 1/2 teaspoon cinnamon. Toss the cinnamon-"sugar" with the apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.

Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan.

Chill cheesecake 6-8 hours to ripen flavors before serving.