1 1/2 cups graham cracker crumbs 1/4 cup granulated sugar 1/2 cup unsalted butter, melted 24 oz cream cheese, softened 1 cup granulated sugar 3 large eggs 1 tsp vanilla extract 1 cup sour cream 1/2 cup caramel sauce (plus extra for topping) 1 cup apple pie filling 1 apple, chopped (for garnish) Crumbled graham crackers (for garnish) Directions: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan. In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press mixture into the bottom of the prepared pan to form a crust. In a large bowl, beat cream cheese and 1 cup granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until well combined. Pour half of the cheesecake batter over the crust in the pan. Add a layer of apple pie filling and drizzle with caramel sauce. Pour the remaining cheesecake batter over the apple layer. Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Remove from oven and refrigerate for at least 4 hours, or overnight. Before serving, garnish with chopped apples, crumbled graham crackers, and extra caramel sauce. Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours (including cooling and chilling) | Kcal: 480 kcal per slice | Servings: 12 slices
