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Preheat oven to 425°.
Beat together the butter and ⅔ cup sugar until light and fluffy. Add flour and mix well. Press onto the bottom about ¾ of the way up the sides of a 9-inch springform pan.
In another bowl, beat the cream cheese and ⅓ cup sugar until well blended. Add egg and vanilla; mix well. Spread evenly over the crust.
Combine ⅓ cup sugar and the cinnamon in a large bowl. Add apples, and gently toss to coat. Spoon (or arrange) over the cream cheese layer. Sprinkle with almonds.
Bake for 10 minutes. Reduce temperature to 375°, and continue baking for 25 minutes or until the apples are tender.
Cool on a wire rack, then remove the rim of the springform pan. Cover and refrigerate for 3 hours before serving. Store any leftovers in the refrigerator.