1In a small bowl, cream butter and brown sugar until light and fluffy. Gradually add flour, oats, and walnuts and cinnamon until well blended. Press onto the bottom and 1-1/2 in. up the sides of a greased 9 in. springform pan.
2Place on a baking sheet. Bake at 325 degree for 10 minutes or until set. Cool on a wire rack.
3In a large bowl, beat cream cheese until fluffy. Beat in milk and juice concentrate until smooth. Add eggs; beat on low speed just until combined ( batter will be thin). Pour into crust.
4Return pan to baking sheet. Bake at 325 degrees for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refridgerate over night.
In a large skillet, cook and stir apples in butter over medium heat until crisp and tender, about 5 minutes. Cool to room temperature. Arrange over cheesecake.
6In a small saucepan , combine the cornstarch , cinnamon and juice concentrate until smooth. Bring to a boil. Reduce heat; cook and stir for 1 minute or until thickened. Immediately brush over apples. Refridgerate for 1 hour or until chilled. Remove sides of pan. Garnish plates with Caramel Sauce. If desired . Refriderate left overs.