For the Apple Pie Filling

1. Melt butter and cinnamon over medium heat. Stir in apples, sugar & 3 tbsp water.
2. Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened.
3. In a small dish combine cornstarch and water. Add to pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened. Let bubble 1 minute. Cool.

For the Crust

1. Stir all ingredients together, except the melted butter.
2. Add in the melted butter next and press into the bottom and sides of the pie plate.
3. Bake this crust for 10 minutes at 350°F.

For the cheesecake filling

1. Beat all ingredients together until smooth.

For the whipped cream

1. Beat the whipping cream until soft peaks form.
2. Add the powdered sugar and vanilla and beat just until mixed. (You don’t want sweet butter…ha!)

Assemble the cheesecake

1. Gently spoon the apple pie filling into the cooled cookie crust.
2. Then, gently spoon the cheesecake filling on top.
3. Drizzle caramel on top of cheesecake layer.
4. Spread whipped cream on top of cheesecake.
5. Drizzle additional caramel on top, garnish with chopped pecans and even about two teaspoons of crushed apple cookie crumbs