Step 1
Preheat oven to 350°F.
Step 2
In a large bowl, combine all the ingredients for the crust and press in bottom of a 9-inch spring form pan. Bake for 10 minutes. Remove from oven and set aside.
Step 3
In a large bowl, using an electric mixer, beat cream cheese and sugar at medium speed until smooth and creamy. Add flour and combine. Scrape de sides of the bowl as needed. Reduce the speed, add the eggs, one at a time, beat until well incorporated. Add applesauce, vanilla, cinnamon, and nutmeg and mix until smooth.
Step 4
Wrap the spring form pan with aluminum foil and place in a large roasting pan. Pour the cream cheese mixture into the prepared crust. Place roasting pan in the oven and add hot water to come up 1-inch of the spring form pan. Bake for 55-60 minutes or until the center is set. Remove from oven and allow the cheesecake to cool down to room temperature. Refrigerate for at least 6 hours or overnight. Remove from pan.
Step 5
In a large nonstick skillet, combine butter and sugar over medium heat. Add the apple slices, cinnamon, and nutmeg. Cook the apples until they become soft, about 10 minutes. Remove the apples from the skillet and place on a baking sheet lined with parchment paper. Save the sauce at the bottom of the skillet.
Decorate the cheesecake with apple slices resembling a rose. Drizzle sauce. Serve.
