Apple-of-Your-Eye Cheesecake

1 cup graham cracker crumbs
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, softened
3/4 cup sugar
3 eggs
3/4 teaspoon vanilla extract

TOPPING:
21/2 cups chopped peeled apples
1 tablespoon lemon juice
1/4 cup sugar
1/2 teaspoon ground cinnamon
6 tablespoons caramel ice cream topping, divided
Sweetened whipped cream
2 tablespoons chopped 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.

Yield: 12 servings