Caramel Apple Cheesecake

1/3 c. butter
1 c. sugar, divided
4 eggs
1 1/3 c. flour
16 oz. cream cheese
2 T. flour
1/2 c. sour cream
2 c. finely chopped apples (peeled)
3/4 tsp. cinnamon
1/2 c. caramel ice cream topping, divided
1/4 c. chopped pecans

Preheat oven to 450 degrees. Cream butter and 1/3 c. sugar at medium speed until light and fluffy. Beat in 1 egg, add 1 1/3 c. flour and mix well. Spread dough in bottom of 9-inch springform pan, and up the sides as far and evenly as possible. Bake 10 minutes, remove from oven. Reduce heat to 350. 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 sugar and cinnamon. Stir the apple mixture into the cream cheese mixture. Pour into crust. Swirl 1/4 c. of caramel topping into cream cheese mixture. Bake 45 minutes. Turn off oven, let cake cool for 1 hr. Loosen cake from rim, then chill for 4 hours or overnight. To serve, cover with remaining caramel topping and sprinkle with pecans. This is rich!!!