Oatmeal grind to a fine flour in a coffee grinder. Connect both kinds of flour, honey, vegetable oil and chopped nuts, mix thoroughly with hands. The dough may be slightly crumbly, but should easily to be formed into a ball. If you are afraid to expose the honey temperature effects, substitute for sugar, heat to dissolve the butter, before adding to the dough.

Spread the dough evenly over the bottom of the roasting tin with a diameter of 20 cm and press it. If you use a detachable baking pan, wrap it with the foil so that the cream does not leak through the gap.

Apples peel and serdtsevina, cut into small pieces. You should get 200 g of apples in its purest form. Cook them with honey on low heat under the lid until tender. Honey can be substituted for any flavored syrup or sugar. Cool apples to room temperature.

Cottage cheese, eggs and vanilla whisk blender until smooth.

Apples blend with a blender to a puree. Mix mashed potatoes with cottage cheese and again whisk blender. Carefully put the cream on oatmeal crust, smooth the top. Bake cheesecake for 50-60 minutes in the oven at 160 degrees Celsius in a water bath, i.e. put on the bottom level tray and pour in about 1 liter of hot water. Accordingly, the tray of water will have to be under baked cheesecake.

Cheesecake is ready when the edges of its surface browned and the center is slightly wobble. Turn off the oven and leave the cheesecake in it to cool down when the dessert reaches room temperature, place it in the refrigerator for at least 3 hours, ideally overnight.