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Apple-Caramel Cheesecake

Caramel AND cheesecake - need I say more?

1/3 cup butter
1 cup sugar, divided
4 eggs
1 1/3 cup and 2 Tbs flour
16 oz cream cheese
2 Tbs flour
1/2 cup sour cream
2 cup finely chopped apples (peeled)
3/4 tsp cinnamon
1/2 cup prepared caramel topping, divided
1/4 cup chopped pecans

Preheat oven to 450 degrees. Cream butter and 1/3 cup sugar at medium speed until light and fluffy. Beat in 1 egg, add
flour and mix well. Spread dough in bottom of 9-inch springform pan, and up the sides as far and evenly as possible. Bake 10 minutes and remove from oven. Reduce heat to 350.

Beat cream cheese and another 1/3 cup sugar until creamy. Beat in 2 Tbs flour. Add remaining 3 eggs, one at a time, mixing well after each addition. Blend in sour cream by hand.

Toss apples in remaining sugar and cinnamon. Stir the apple mixture into the cream cheese mixture. Pour into crust. Swirl about 1/4 cup of the caramel topping into cream cheese mixture. Bake 45 minutes.

Turn off oven, let cake cool for 1 hr, then loosen cake from rim and chill for at least 4 hours.

To serve, cover with remaining caramel topping and sprinkle with pecans.