Apple Danish Cheesecake

1 cup all-purpose flour
1/2 cup ground almonds
1/4 cup granulated sugar
1/2 cup cold butter
1/4 teaspoon almond extract

Filling:
1 (8-ounce) package cream cheese, softened
1/4 cup granulated sugar
1/4 teaspoon cream of tartar
1 large egg

Topping:
1/3 cup firmly packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
4 cups thinly sliced peeled tart apples
1/3 cup slivered almonds

In a small bowl, combine flour, almonds and sugar; cut in butter until crumbly. Add extract. Shape dough into a ball; place between two sheets of waxed paper. Roll out into a 10-inch circle. Transfer to a greased 9-inch springform pan; gently press dough against the bottom and up the sides of pan. Refrigerate for 30 minutes.
In a mixing bowl, beat cream cheese, sugar and cream of tartar until smooth. Add egg; beat on low just until combined. Pour over crust. In a bowl, combine brown sugar, flour and cinnamon. Add apples and stir until coated. Spoon over the filling. Sprinkle with almonds. Bake at 350*F (175*C) for 40 to 45 minutes or until golden brown. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight and remove sides of pan. Makes 8 to 10 servings.