Harvest Apple Caramel Cheesecake

Topping

3 Apples
3 Tbsp butter
1/2 tsp corn starch
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt

Peel and slice apples, soak in cold water while preparing.  Melt butter in frying pan over medium heat.  Once the foam in the butter subsides, add apple slices, corn starch, cinnamon, nutmeg and salt.  Stir to incorporate.  Let simmer for 20 minutes or until the sauce is thick and syrupy.  Remove from heat and set aside.

Crust

1 cup graham cracker crumbs
3 Tbsp sugar
2 Tbsp finely chopped pecans
1/2 tsp ground cinnamon
1/4 cup butter, melted

In a large bowl, combine the crackers, sugar, pecans and cinnamon, stir in butter.  Press onto the bottom of lightly greased 10" springform pan.  Bake @ 350ºF for 10 minutes.  Place on wire rack to cool while preparing filling.

Filling

3 packages of 8oz cream cheese
3/4 cup sugar
3 eggs lightly beaten
1/2 cup sour cream
3/4 tsp vanilla extract

In a large bowl, beat cream cheese and sugar till smooth.  Add eggs, beat on low speed till just combined.  Stir in vanilla and sour cream.  Pour over crust.  Bake at 350ºF for 40 minutes with a deep pan of water on a lower rack (this will prevent cracking and will ensure the cake stays moist).  Pour apple mixture over cheesecake, return to oven for another 10 minutes.  Turn oven off and let cheesecake cool in the oven (this will further prevent cracking).

Cool overnight.