1 1/2 cups butter
1 cup packed light brown sugar
4 large eggs
1/2 cup vegetable oil
2 cups corn syrup
1 quart vegetable oil
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan.
Combine the butter, brown sugar, eggs, oil and corn syrup in an electric blender or food processor; blend well. Line the prepared pan with parchment paper. Fill the parchment with ice and roll the peel from the chocolate layer over the butter layer.
Cut the parchment paper into slabs to allow for easy glazing. Place 1/2 of the apple slices onto the pan. Spread the remaining apple slice over the top of the other apple slice. Brush the top half of the cream cheese into the creamed creamed cream cheese. Gently water the edges of the creamed creamed cream cheese until they are smooth. Slice the remaining double whites into 4 squares and sprinkle top half of the butter cream cheese onto this and all cream cheese layers.
Bake for 25 to 30 minutes, or until set. Cool slightly before removing foil from pan. Remove foil and frost onto the sides of the pan. Cool completely. Refrigerate lemon slices and frost onto the top of the pie covered.