*You can adjust the sugar in the apple pie mixture to taste. I used 1/3 cup, but remember if you top with caramel syrup it will add even more sweetness. I may try it with a 1/4 cup next time.
*You can make both the apple topping and the cheesecake layer a day ahead. Spread the cheesecake layer on your serving tray and store, covered tightly in the refrigerator. Make apples the day before and store in a separate bowl in the refrigerator. When it's time to serve, spoon the apples evenly over the top of the cheesecake layer. I was worried the apples would weep and get too juicy if they sat on the cheesecake layer overnight, but my leftovers stayed perfectly intact. I just think it's easier to store a tray that you don't have to worry about ruining the top.
*If you use the cookie border, put them in just before serving or the part of the cookie stuck in the dip will soften...they will still stay in place, but might be harder to scoop.
*I used 1/3 less fat cream cheese but you can use full fat or fat free. I think Philadelphia brand is the best. I use it straight out of the refrigerator and I never have an issue with lumps. I like use it cold so that it doesn't warm up the cream when I'm whipping it.
*You can adjust the flour and liquid (water, apple juice or cider) as you need to for your apple mixture. These ratios worked well for me. You don't want a topping that's too juicy or too thick or it will be difficult to dip.
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