PHILLY Bavarian Apple Torte

½ cup butter, softened

1 cup sugar, divided

1 cup flour

1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened

1 egg

½ teaspoon vanilla

½ teaspoon ground cinnamon

4 Granny Smith or Golden Delicious apples, peeled, sliced

¼ cup sliced almonds

Heat oven to 425 degrees F. Beat butter and 1/3 cup of the sugar in small bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well. Spread onto bottom and 1 inch up side of 9-inch springform pan.

Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with electric mixer on medium speed until well blended. Add egg and vanilla; mix well. Spread evenly over crust. Combine remaining 1/3 cup sugar and the cinnamon. Add to apples in large bowl; toss to coat. Spoon over cream cheese layer; sprinkle with almonds.

Bake 10 min. Reduce temperature to 375 degrees F; continue baking 25 min. or until centre is set. Cool on wire rack. Loosen torte from rim of pan. Cover and refrigerate 3 hours before serving. Store any leftovers in refrigerator.