Crust:
Butter bottom and sides of a 10-inch (25-cm) springform pan. Combine graham wafer crumbs, sugar and nutmeg; dust pan with this mixture.

Filling:
In a large bowl, beat egg whites until stiff but not dry. Set aside. In another bowl, beat egg yolks until thick and lemon-coloured. Gradually beat in sugar.

Break up cream cheese; add to egg yolk mixture, beating until smooth. Add sour cream, flour and vanilla; continue beating until smooth. Gently fold in beaten egg whites and pour into prepared pan.

Bake at 275°F (135°C) for 70 minutes. Turn off oven and leave for 1 hour without opening oven door. Remove from oven and cool.

Glaze:
Peel and core apples; cut into 8-10 pieces each. Pour apple juice into a skillet and bring to a simmer. Add apple slices and poach until barely tender, about 5 minutes. Drain carefully, saving juice.

Meanwhile, in a small saucepan, mix sugar, cornstarch and spices. To the reserved poaching juice, add enough apple juice to make 2/3 cup (150 mL) of juice. Add this, along with the lemon juice, to the sugar mixture in the saucepan.

Mix well over high heat until mixture comes to a boil. Boil for 2 minutes; remove from heat and let cool.

While this is cooling, arrange apple slices in an attractive pattern on top of cooled cheesecake. When the liquid has cooled but is still of pouring consistency, pour over the apple slices. Refrigerate until set. Remove from pan just before serving.