| Combine flour, almonds and sugar, cut in butter until crumbly. Add extract. Shape dough into a ball and place between two sheets of waxed paper. Roll out into a 10 inch circle. Transfer to a greased 9 inch springform pan, gently press dough against the bottom and up the sides of pan. Refrigerate for 30 minutes.
In a mixing bowl, beat cream cheese, sugar and cream of tartar until smooth. Add eggs, beat on low just until combined. Pour over crust.
Combine brown sugar, flour and cinnamon. Add apples and stir until coated. Spoon over the filling. Sprinkle with almonds.
Bake at 350 degrees for 40 to 45 minutes or until golden brown. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
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