Crust:
1 c. crushed vanilla wafers (about 30 wafers)
¼ c. butter, melted
2 Tbsp. sugar
Filling:
2 (8 oz.) pkg. cream cheese, softened
½ c. sugar
½ c. reduced-fat sour cream
½ tsp. almond extract
2 eggs, beaten
1½ c. apple pie filling
1/3 cup chopped walnuts
1/3 cup toffee bits
Topping:
1/3 c. chopped walnuts
1/3 c. toffee bits
For crust, combine the wafer crumbs, butter and sugar; press onto the bottom and up the sides of an ungreased 9" pie plate.
In a large bowl, beat the cream cheese, sugar, sour cream and extract until smooth. Add eggs; beat on low speed just until combined.
Coarsely chop pie filling; cover and refrigerate ¾ cup for topping. Stir the walnuts, toffee bits and remaining pie filling into cream cheese mixture. Pour into crust.
Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight. Just before serving, top with reserved pie filling, walnuts and toffee bits. —8 servings.