1. Preheat your oven to 450 degrees F.

2. For the crust, using a stand mixer, cream the ½ cup softened butter, 1/3 cup sugar, and 1/4 tsp. vanilla. Add the 1 cup flour and beat until just combined. (do not overwork the dough or it will turn out very hard).

3. Gently press the dough into the bottom and up the side slightly of a 9” springform pan.

4. For the filling, mix the cream cheese with the 1/4 cup sugar, then add the egg and the 1/2 tsp. vanilla and mix to combine.

5. Evenly spread the cream cheese mixture over the crust.

6. For the topping, in a large bowl combine the apple slices with the sugar and cinnamon and toss to coat all the slices.

7. Spread the apple slices in a pretty pattern on top of the cream cheese layer.

8. Place the springform pan on a cookie sheet and bake at 450 degrees F for 10 minutes.

9. Reduce the heat to 400 degrees F and bake for 35-45 minutes more, or until the apples are soft. Add the sliced almonds in the last 15 minutes of baking.

10. Loosen the rim and allow the torte to cool in the pan before removing the ring. (Use a knife to loosen the torte from the side of the ring.)