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1
Preheat oven to 350; wrap bottom of 9-inch springform pan with two layers of foil (shiny side out); set aside.
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2
In a small bowl, combine crust ingredients; press into pan and 1-inch up the sides (save the bowl for a little later).
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3
Place pan on cookie sheet and bake for 10 minutes; cool.
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4
While that's baking and cooling, prepare Cheesecake Filling: In a large bowl, beat cream cheese, flour and sugar until smooth.
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5
Add eggs, beat until combined; set aside.
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6
Use small bowl to mix apples, cinnamon and flour; then fold this into the Cheesecake Filling.
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7
SET ASIDE and prepare Caramel Drizzle.
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8
In a heavy saucepan over med-low heat, cook and stir caramels and milk until melted and smooth (You can do this in the microwave too -- at your own risk!).
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9
:-) Pour ONE CUP of this over the crust (set the rest aside for later); sprinkle caramel in pie pan with pecans.
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10
Pour all of the Apple-Cheesecake Filling over the caramel in the pie pan.
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11
Place springform pan in a large casserole/cake pan; add 1-inch of HOT water to larger pan.
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12
Bake for 40 minutes.
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13
Reheat reserved caramel; gently spoon over cake, sprinkle with remaining pecans; return pan to oven, bake for 10-15 minutes longer (center is set).
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14
Remove from water bath; cool for 10 minutes on rack; run knife around edge to loosen; cool ONE HOUR or longer; chill overnight.
