Recipe: French Apple Cheesecake (using honey and brown sugar)

I could not find a pie recipe but I thought this cheesecake recipe was very similar. Perhaps you could adapt it. Good luck and please share your results with us.

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FRENCH APPLE CHEESECAKE

"This cheesecake is rich with fresh apples and a topping just like a French apple pie."

FOR THE CRUST:
1 1/4 cups graham cracker crumbs
3 tbsp unsalted butter, melted

FOR THE FILLING:
3 packages (8 oz each) cream cheese, softened
1 cup sour cream
1 cup packed light brown sugar
1/4 cup liquid honey*
4 eggs
1 tbsp vanilla extract
1 tsp freshly squeezed lemon juice
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp ground cloves

FOR THE TOPPING:
3 tbsp cold unsalted butter, cut into cubes
1/4 cup all purpose flour
1/4 cup packed light brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground cloves

FOR DECORATION:
1/2 cup confectioners sugar (icing sugar)
2 tbsp unsalted butter, melted
2 tbsp hot water

FOR THE TOPPING:
1 baking apple, peeled (such as Granny Smith or Pippin), sliced into 12 thin slices

EQUIPMENT:
9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased

Preheat oven to 350 degrees F.

TO MAKE THE CRUST:
In a bowl, combine graham cracker crumbs and butter. Press into bottom of cheesecake pan and freeze.

TO MAKE THE FILLING:
In a mixer bowl fitted with paddle attachment, beat cream cheese, sour cream, brown sugar and honey on medium-high speed until very smooth, for 3 minutes. Add eggs, one at a time, beating after each addition. Mix in vanilla and lemon juice.

Stir in cinnamon, nutmeg and cloves. Pour over frozen crust, smoothing out to sides of pan.

TO MAKE THE TOPPING:
In a bowl, using a pastry fork or two knives, cut butter into flour as if making a pie crust. Add brown sugar, cinnamon and cloves. Add apple slices and toss to coat. Arrange slices in a spiral over batter.

TO BAKE:
Bake in preheated oven until apples are light brown and slightly firm in the center, 60 to 75 minutes. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.

TO DECORATE:
In a small bowl, whisk confectioner's sugar with butter and hot water. Drizzle over chilled cake.

TO FREEZE:
You can prepare this cheesecake and freeze it, including the topping, for up to 3 weeks. To freeze, I keep my cheesecakes in the pan and cover with plastic wrap, then foil. Thaw the wrapped cheesecake in the refrigerator for 1 day before serving.

*When measuring honey, lightly spray the measuring cup with a nonstick spray so the honey will release easily.

VARIATION:
Use the topping in the filling of the cheesecake instead of arranging it on top. Just blend it into the batter and bake as directed.

Makes 10-12 servings
Source: The Cheesecake Bible by George Geary