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Caramel Apple Cheesecake:

1 21 oz. can apple pie filling (we used 20 oz. It worked fine)
1 9 inch graham cracker crust (or make your own)
2 8 oz packages of cream cheese, room temperature
1/2 cup sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup caramel topping
12 pecan halves, plus 2 tablespoons chopped pecans

Preheat oven to 350 degrees. Reserve 3/4 cup of the apple pie filling; set aside.
Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.
Bake for 35 minutes or until the center of the cake is set. Cool to room temperature. Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute until spreadable. Spoon the apple caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate until ready to serve.