Instructions: In a small bowl, sprinkle veg gelatin over 1/2 cup cold water. Set aside to soften. In a large saucepan, combine apples, sugar, and hot water. Bring to a boil, stirring frequently. Cover and simmer 5 minutes; remove from heat. Stir in lemon juice and softened gelatin mixture. Continue stirring a few minutes to dissolve gelatin completely. With a slotted spoon, remove about half of the apples from the syrup and set aside. In the bowl of an electric mixture, whip cream cheese to soften. Fold in remaining apple-syrup mixture, cheddar cheese, and half the pecans. Sprinkle remaining pecans into bottom of a 10-inch springform pan. Pour cheesecake mixture over top and smooth with a spatula.

Arrange reserved apples over top. Cover with plastic wrap and refrigerate for several hours or overnight. To serve, run a hot knife around the sides of pan.

Unhinge, remove sides, and slice into 16 wedges.

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