INGREDIENTS

2 cups graham cracker crumbs
1 cup plus 4 tablespoons sugar
1/4 cup butter ; melted
1 can apple pie filling ; (21 ounces) rinsed with cold water and drained
1 tablespoon ground cinnamon
OR APPLE PIE SPICE
4 packages cream cheese ; (8 ounces EACH), softened
1 tablespoon vanilla
1 cup sugar
4 Eggs
1 pint sour cream
CRUMB TOPPING
3 tablespoons butter
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1/3 cup flour
Whipped cream ; optional
1 jar caramel topping ; (12 ounces OR larger), heated

INSTRUCTIONS

Combine graham cracker crumbs, 2 tablespoons sugar and butter, mixing well. Press into bottom and part way up sides of 9 1/2-inch springform pan. (DO NOT ATTEMPT TO USE A SMALLER SIZE PAN). Wrap a double thickness of foil around bottom of pan to catch any butter leakage from crust. Set aside.

Drain and rinse apples well. Mix gently with cinnamon and 2 tablespoons sugar; set aside.

In large bowl of electric mixer, beat together cream cheese, vanilla and remaining 1 cup sugar until smooth. Beat in eggs, one at a time. Then beat in sour cream until mixture is smooth. Turn 1/2 of mixture into crumb crust. Spoon apples evenly over top. Cover with remaining cream cheese mixture, distributing evenly.

Bake in preheated 400F oven 15 minutes. Reduce oven temperature to 325 degrees and continue baking 15 minutes. Sprinkle top evenly with Crumb Topping and continue baking 45 minutes longer. Cool to room temperature. Refrigerate until well chilled.

At serving time pipe whipped cream in border around outside edge of cheesecake, if desired. Serve slices in a pool of warm caramel topping and with caramel drizzled over top.

CRUMB TOPPING:

Mix 3 tablespoons butter, 3 tablespoons brown sugar, I teaspoon ground cinnamon and 1/3 cup flour until crumbly. Refrigerate until ready to use.