In a medium bowl mix flour and sugar. Cut in butter until crumbly.

In a small bowl, combine the egg yolk and vanilla and stir into flour mixture.

Press into the bottom of an ungreased 9-in springform pan and place on a baking sheet.

Bake at 400° for 10-12 minutes or until set. Cool on a wire rack. Turn oven to 350°.

Place apples in an ungreased 13 x 9-in baking dish and cover. Cook for 20 minutes or until tender. Then drain and cool.

In a large bowl, mix together cream cheese, 1/2 cup sugar, and vanilla until smooth.

Add eggs and beat on low speed just until combined. Pour over crust.

Toss apples with cinnamon and remaining sugar, Arrange apples on cream cheese mixture and drizzle with any remaining cinnamon mixture. Sprinkle with nuts and return to baking sheet.

Bake at 350° for 40-45 minutes or until center is almost set.

Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen and cool another hour.

Refrigerate 4 hours or overnight. Remove sides of pan. Refrigerate left overs.