Preheat oven to 350 degree F. Coat a 9-inch pie plate with cooking spray.
Combine crushed bars, coconut, and 1/4 cup butter. Press on bottom and up sides of pie plate. Bake 10 minutes. Cool. In very large skillet melt 2 tablespoons butter over medium heat. Stir in brown sugar, lemon juice, and cinnamon. Stir in apples. Cook, uncovered, over medium heat for 25 minutes or until apples are very tender; stir occasionally.
Cool 15 minutes. Meanwhile, in large bowl beat cheese, granulated sugar, and amaretto with electric mixer on medium speed for 30 seconds or until light and fluffy. In medium bowl beat whipping cream on medium speed until soft peaks form; beat into mascarpone mixture on low speed until combined. Layer half of the apple mixture in piecrust. Spread half of the cheese-whipped cream mixture atop the apples. Layer remaining apple mixture atop cheese-whipped cream mixture. Spread with remaining cheese-whipped cream mixture. Cover loosely and chill at least 4 hours or up to 24 hours. Makes 8 to 10 servings.