Ingredients:

• 1/3 cup butter
• 1/3 cup sugar
• 1 egg
• 1 1/3 cup flour
• 2 8-ounce packages cream cheese, softened
• 2/3 cup suagr, divided
• 2 tbsp. flour
• 3 eggs
• 1/2 cup sour cream
• 1 cup chopped peeled apples
• 3/4 tsp. ground cinnamon
• 1/2 cup caramel ice cream topping, divided
• 1/4 cup chopped pecans

Direction:

Heat oven to 450 F.
Beat butter and sugar at medium until light and fluffy.  Blend in
egg.  Add flour and mix well.  Spread dough onto bottom and sides
of a 9-inch springform pan.  Bake 10 minutes.

Reduce oven to 350 F.

Beat cream cheese, 1/3 cup sugar, and flour til well blended.  Add
eggs, on at a time, mixing well after each addition.  Blend in the
sour cream.

Toss apple in remaining sugar and cinnamon.  Stir into cream cheese
mixture.  Pour over crust.  Swirl 1/4 cup caramel topping into
cream cheese mixture.

Bake 45 minutes.  Turn off oven and let cool in oven for 1 hour.
Loosen cake from rim of pan and chill for 4 hours or over night.

Top with remaining caramel topping and pecans.