2 cups (168g) graham crackers, crumbled fine
2 tablespoons butter, melted
FILLING:
1 1/2 cups canned apple pie filling
2 (8-ounce) packages cream cheese, room temperature
1/2 cup (100g) sugar
1/4 teaspoon vanilla extract
2 eggs
TOPPING:
1/4 cup caramel topping
1/2 cup canned apple pie filling
Preheat the oven to 350° F. CRUST: In a medium bowl, mix together crushed graham crackers and melted butter until all of the crackers are fully coated. Pour cracker mixture into a prepared 7" springform pan. FILLING: Spoon apple pie filling into the crust and carefully spread. In a large bowl, whip the cream cheese until fluffy. Add the sugar, vanilla, and eggs and beat until smooth, a few seconds. Pour this over the pie filling. Bake until the center of the cake is set, about 50-55 minutes. Cool to room temperature. TOPPING: In a small saucepan over medium heat add apple pie filling and caramel topping. Heat over low heat about 1 minute. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Refrigerate the cake until ready to serve.