For Shortbread Crust, beat margarine until light and fluffy. Add ground almonds, sugar, and almond extract, mixing well. Beat in flour until crust is crumbly. Grease or spray 8 or 9-inch springform pan with butter or cooking spray. Press dough into bottom and side of pan. Refrigerate for 30 minutes.
For Filling, beat cream cheese until smooth. Beat in sugar, egg, and almond extract. Pour into chilled crust.
For Apple Almond Topping, in large mixing bowl, combine sugar, flour, and cinnamon. Toss with apple slices. Arrange apples attractively on top of filling. Sprinkle with almonds.
Bake at 425° for 10 minutes. Reduce oven temperature to 350° and bake 30-35 minutes longer or until apples are tender.
