Combine flour, ground almonds, and sugar for the crust.

Cut in cold butter until the mixture is crumbly.

Add almond extract to the crust mixture.

Shape the dough into a ball and place it between two sheets of waxed paper.

Roll the dough into a 10-inch circle.

Transfer the dough to a greased 9-inch springform pan.

Press the dough gently around the bottom and up the sides of the pan.

Refrigerate the crust for 30 minutes.

For the filling, beat cream cheese, sugar, and cream of tartar until smooth.

Add the egg to the filling and beat on low speed until combined.

Pour the cream cheese filling over the prepared crust.

For the topping, combine brown sugar, flour, and cinnamon.

Add thinly sliced peeled apples to the topping mixture and stir to combine.

Spoon the apple topping over the cream cheese filling.

Sprinkle slivered almonds over the apple topping.

Bake in a preheated oven at 350F (175C) for 40-45 minutes.

Cool the cheesecake on a wire rack for 10 minutes.

Run a knife around the edge of the pan to loosen it.

Cool the cheesecake for another hour.

Refrigerate the cheesecake overnight.

Remove the sides of the pan before serving.