Apple Nut Cheesecake

Crust: 
1 cup (scant) graham cracker crumbs 
1/2 teaspoon cinnamon 
2 tablespoons sugar 
3 tablespoons butter, melted 
1/4 cup finely chopped pecans or walnuts

Filling: 
16 ounces cream cheese 
1/4 cup brown sugar 
1/2 cup granulated white sugar 
2 large eggs 
3 tablespoons heavy whipping cream 
1 tablespoon cornstarch 
1 teaspoon vanilla 

Topping: 
1 large apple, thinly sliced (about 1 1/2 cups) 
1 teaspoon cinnamon 
1/4 cup sugar 
1 tablespoon finely chopped pecans or walnuts 

Combine crust ingredients; pat into a 7-inch springform pan.

Beat sugars into cream cheese until smooth and creamy. Beat in eggs, whipping cream, cornstarch, and vanilla. Beat for about 3 minutes on medium speed of a hand-held electric mixer. Pour mixture into the prepared crust. Combine apple slices with sugar, cinnamon and nuts; place topping evenly over the top of cheesecake. Place the cheesecake on a rack (or "ring" of aluminum foil to keep it off the bottom of the pot) in the Crock Pot. Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill before serving; store leftovers in the refrigerator.