Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and place it on a baking sheet.

In a small bowl, cream softened butter and brown sugar until light and fluffy.

Gradually add flour, oats, chopped walnuts, and ground cinnamon to the butter mixture until well blended.

Press the mixture onto the bottom and 1-1/2 inches up the sides of the prepared springform pan.

Bake the crust at 325°F for 10 minutes or until set. Cool on a wire rack.

In a large bowl, beat cream cheese until fluffy.

Beat in sweetened condensed milk and thawed apple juice concentrate until smooth.

Add lightly beaten eggs; beat on low speed just until combined (batter will be thin).

Pour the cheesecake filling into the cooled crust. Return the pan to the baking sheet.

Bake at 325°F for 40-45 minutes or until the center is almost set. Cool on a wire rack for 10 minutes.

Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight.

In a large skillet, cook and stir peeled and sliced apples in butter over medium heat until crisp-tender, about 5 minutes. Cool to room temperature.

Arrange the cooked apples over the chilled cheesecake.

In a small saucepan, combine cornstarch, cinnamon, and juice concentrate until smooth.

Bring to a boil. Reduce heat; cook and stir for 1 minute or until thickened.

Immediately brush the thickened sauce over the apples.

Refrigerate for 1 hour or until chilled. Refrigerate leftovers.