1. In a 9 inch by 13 inch rectangular baking dish, make a sling with parchment paper.  Grease pan and place sling over the top so that the edges of the parchment overhang the baking dish by two inches or so.  Preheat oven to 375 F.

2. In a medium sized bowl or the bowl of a stand mixer, mix together flour, sugar and salt until combined. Using the paddle attachment of a stand mixer or a hand mixer, mix in 14 tablespoons of butter, 1 tablespoon at a time, until the texture of wet sand. Measure 1 ¼ cups of the mixture into a medium bowl and set aside.

3. Dump the remaining flour mixture into the baking dish; using your hands or the bottom of a measuring cup, press the crust firmly and evenly into the pan to form the bottom crust. Bake until the edges begin to brown, about 14-18 minutes.

4.  Meanwhile, in large bowl, beat cream cheese, 1/2 cup of sugar, gf  flour, vanilla and egg with electric mixer on medium speed until smooth.

5. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon.

6.  Spread the apple pie filling evenly over the cream cheese mixture.

6. Add brown sugar, nuts and oats to the bowl with the remaining flour mixture; toss to combine. Using your fingers, rub the remaining 2 tablespoons butter into to topping. Once the butter is fully rubbed in, use your fingers to pinch hazelnut-sized pieces of streusel over the apple and cheesecake and apple layer, sprinkling streusel pieces as you go along.

7. Return the pan to the 375 F oven, and bake until the streusel is golden and the apple is bubbly, about 22 to 25 minutes. Cool to room temperature; remove from the pan by pulling up on the parchment sling. Cut into squares and chill.  Serve cold with a dollop of cinnamon whipped cream.

I hope your family loves them as much as we do!