Crust:

1 cup graham cracker cumbs

3 tablespoons sugar

1/2 teaspoon ground cinnamon

1/4 cup butter, melted

2 tablespoons finely chopped pecans

 Filling:

3 packages (8 ounces each) cream cheese

3/4 cup sugar

3 eggs

3/4 teaspoon vanilla extract

Topping:

2-1/2 cups chopped peeled apples

1 tablespoon lemon juice

1/4 cup sugar

1/2 teaspoon ground cinnamon

6 tablespoons caramel ice cream topping

Whipped cream

2 tablespoons pecans

Combine the first five ingredients;
Press onto the bottom of a lightly greased 9-inch springform pan.  Bake at 350 degrees for 10 minutes; cool.

In a mixing bowl, beat cream cheese and sugar until smooth. 
Add eggs; beat on low just until combined. 
Stir in vanilla. 
Pour over crust.

 
Toss apples with lemon juice, sugar and cinnamon; spoon over filling. 
Bake at 350 degrees 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.  Remove sides of pan. 
Just before serving, garnish with whipped cream.  
Drizzle with remaining caramel; sprinkle with pecans. 
Store in refrigerator.