Apple Cinnamon CHeesecake

1/2 cup butter or margarine, softened
1/4 cup firmly packed light brown sugar
1 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
3 eggs
1/2 cup frozen apple juice concentrate, thawed
1 tablespoon butter or margarine, softened
2 medium all-purpose apples, cored and sliced

Cinnamon Apple Glaze
1/4 cup frozen apple juice concentrate, thawed
1 teaspoon cornstarch
1/4 teaspoon ground cinnamon

Preheat oven to 300 degrees F. In small mixing bowl, beat 1/2 cup butter and sugar until fluffy. Add flour, oats, walnuts and cinnamon; mix well. Press firmly on bottom and halfway up side of 9-inch springform pan. Bake 10 minutes.
Meanwhile, in large mixing bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® until smooth. Add eggs and apple juice concentrate; mix well. Pour into prepared pan. Bake 45 minutes or until center springs back when lightly touched. Cool. In large skillet, cook apples in remaining 1 tablespoon butter until tender-crisp. Arrange on top of cheesecake; drizzle with Cinnamon Apple Glaze. Chill. Refrigerate leftovers.
Cinnamon Apple Glaze: In small saucepan, combine 1/4 cup apple juice concentrate, 1 teaspoon cornstarch and 1/4 teaspoon ground cinnamon; mix well. Over low heat, cook and stir until thickened.