1 cup cookies, preferably "amaretti"
1/2 cup butter, melted

Finely grind the cookies in a word processor.
Mix together with the butter, then pat on the bottom and around the walls of an 8" spring-form pan.
Place in the refrigerator.

FILLING:

3 large apples, preferably the cooking type,
2 tbsp butter,
1/4 cup sugar,
2 tbsp whipping cream,
1/2 lb package of Philadelphia Cream Cheese,
1/2 cup brown sugar, hard packed,
2 eggs,
1 cup sour cream (or yogourt).

Peel, then slice the apples about 3/8" thick.
Melt the sugar and butter in a large saucepan.
Add the apples and over medium fire cook them for about 5 minutes, turning over from time to time.
Add the whipping cream and cook for 4 - 5 minutes longer, also turning over from time to time.
Put aside to cool.

In the large cup of the mixmaster whip at high speed the Philadelphia cream cheese with the brown sugar
When mixed well, add two eggs, one at a time.
Add the sour cream and the juice of a lemon.
Do not overbeat.
With a slotted spoon, arrange the cooked apples in the crust.

TOPPING.

1/2 cup flour,
1/4 cup brown sugar, firmly packed,
1/4 tsp ground cinnamon,
1/4 cup butter.

In a mixmaster mix together at high speed the flour, sugar, cinnamon and butter, until small crumbs form.
Distribute it over the filled pie.

Cook for 1 hour in a preheated oven at 350 F. (Place the spring pan inside a cookie sheet because some leakage may take place.)

Let it cool for at least 4 hours, preferably overnight.