Ingredients
• 1 cup graham cracker crumbs
• 3 tablespoons sugar
• 2 tablespoons finely chopped pecans
• ½ teaspoon ground cinnamon
• ¼ cup butter, melted

FILLING:
• 3 packages of 8oz cream cheese, softened
• ¾ cup sugar
• 3 eggs, lightly beaten
• ½ cup sour cream
• ¾ teaspoon vanilla extract
 

TOPPING:
• 2 ½ cups chopped peeled apples
• 1 tablespoon lemon juice
• ¼ cup sugar
• ½ teaspoon cinnamon
• 6 tablespoons caramel ice cream topping, divided
• Sweetened whipped cream
• 2 tablespoons chopped pecans
 

Directions
• In a large bowl, combine the crackers, sugar, pecans and cinnamon; stir in butter. Press onto the bottom of a lightly greased 10-in. spring form pan. Bake at 350° for 10 minutes. Place pan on a wire rack.
• In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla and sour cream. Pour over crust. Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Return pan to baking sheet.
• Bake at 350° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Drizzle with 4 tablespoons caramel topping. Cool for 1 hour. Chill overnight.
• Just before serving, garnish with whipped cream. Drizzle with remaining caramel; sprinkle with pecans. Store in refrigerator.
 

Yield: 12 servings.