1 (21-oz) can apple pie filling
1 (9-in) graham cracker crust
2 (8-oz) pkgs cream cheese, at room temp
1/2 c. sugar
1/4 tsp. vanilla
1/4 c. caramel topping
12 pecan halves, plus 2 T. chopped pecans
*Preheat the oven to 350.
*Reserve 3/4 c. of the apple pie filling; set aside. Spoon remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs. Pour this over pie filling.
*Bake 30-35 min, or until the cake is set. Cool to room temp.
*Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 min, or until spreadable. Spoon over the top of the cheesecake and spread evenly.
*Decorate the edge of the cake w/ pecan halves and sprinkle w/ chopped pecans. Refrigerate until ready to serve.