Caramel Apple Cheesecake

Went to a cooking class and had this...you don't have to wait until the Fall to make it!

Caramel Apple Cheesecake

1/3 c. butter, room temperature

1 c. sugar, divided

4 eggs, room temperature

1 1/3 c. flour

1/2 c. sour cream

2 Granny Smith apples, peeled and chopped
1 t. cinnamon

1/2 c. caramel sauce, divided

2 - 8oz. pkgs. cream cheese, room temperature

2 T. flour

1/4 c. chopped pecans

Preheat oven to 400 degrees.

Cream butter and 1/3 c. sugar until light and fluffy. Beat in 1 egg; add 1 1/3 c. flour and mix well. Press dough in bottom of a 9-inch springform pan, and up sides as far and as evenly as possible. Bake 10 minutes and remove from oven. Reduce heat to 350 degrees.

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

Toss apples in remaining 1/3 c. sugar and cinnamon. Stir apples into cream cheese mixture. Pour into crust. Swirl 1/4 c. caramel topping into cream cheese mixture. Bake 45 minutes. Turn off oven, and leave in oven for 1 hour - DO NOT open the oven. Loosen cake from rim and chill for 4 hours or overnight.

To serve, drizzle remaining caramel sauce on top and sprinkle with pecans.