Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted

Filling:
1 pound caramels
1 5 oz. can evaporated milk
1 cup pecans
16 ounces cream cheese, softened
1/2 cup sugar
2 eggs
1 1/2 cups granny smith apples, sliced thin
1 tablespoon flour
1/2 teaspoon cinnamon

Preheat oven of 350F.

Combine graham cracker crumbs. 1/4 cup sugar and butter, press onto sides and bottom of a 9 inch springform pan.

Unwrap caramels; place in a 2 quart heavy saucepan. Add evaporated milk. Melt caramels over low heat, stirring until smooth. Reserve 1/2 cup melted caramel mixture.

Pour remaining caramel mixture over crust in pan. Sprinkle half of the chopped pecans over caramel in crust.

Beat cream cheese and 1/2 cup sugar until smooth. Add eggs, one at a time, beating until smooth after each addition. Toss together 1 cup chopped apple, flour and cinnamon, fold into cream cheese mixture. Spoon cream cheese mixture over caramel crust.

Bake 40 minutes.

Combine reserved caramel and remaining 1/2 cup chopped apples. Spread over cheesecake, sprinkle with remaining pecans. Continue baking 15 minutes. Loosen cake from rim of pan.

Chill before serving. Refrigerate unused portion. Makes 12 servings.