I made this recipe yesterday. It came out beautiful. However, next time there are things I would do different than what the recipe calls for. First of all, I like tart things, However, the Granny Smith Apples were too tart for this recipe. The tartness was distracting, even though they were cooked with more than 1/3 cup sugar and triple glazed with apple jelly. I also used a 3 lb. bad of apples and found that I had a lot left over (enough to make 8 apple turnovers this morning). Also, my oven is very accurate. Howver, suddenly the cheesecake began to balloon up and get spotty brown. I had to turn the head down to 350 (and yes, the tart was baking on a cookie sheet). Finally, when I put the apples on top and broiled them in the oven, I had to move them to the very top rack (closer than 5-6 inches). Even so, it took a LOT longer than 2 minutes for the apples to begin to turn a little bit brown. So make sure you do not overcook your apples when you sautee them in the pan.
Delicious fall dessert easy to make!