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Preheat oven to 350 degrees F

Crust

2 c graham crackers (plain or cinnamon, you decide)
2 tbls light brown sugar
5 tbls unsalted butter, melted

Filling

1 (21 oz) can apple pie filling
2 (8 oz) packages cream cheese, at room temperature
1/2 c sugar
1/4 tsp vanilla extract
2 large eggs
1/4 c caramel topping


Place the graham crackers, and brown sugar in a food processor and process until finely ground (or crush crackers with meat hammer), add the butter and mix till all comes together. Lightly butter springform pan or deep 9" pie plate. Pat the mixture evenly into the bottom of a 9-inch springform pan or pie plate.

Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining apple filling onto the crust.

Beat cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.

Bake for 40 to 45 minutes, or until the center of the cake is set (will not jiggle when moved and sides will be golden). Cool to room temperature.

Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Cover and refrigerate the cake until ready to serve.

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oooooooooooooo this sounds soooooo yummy in my tummy...i love cheesecakes