Step 1

Place the graham crackers and light brown sugar into a food processor and process until thoroughly crushed and in fine crumbs. Add in the melted butter and blend until the mixture resembles wet sand.

Step 2

Firmly press the crust into the bottom and up the sides of a 9-inch springform pan. Make sure to tap it down and firmly press it into an even crust layer.

Step 3

Cover the springform pan with plastic wrap and put it in the freezer while you prepare the filling.

Step 4

In a large mixing bowl, beat the cream cheese, light brown sugar, and apple pie spice with an electric hand mixer until light, fluffy, and smooth.

Step 5

Beat in the sour cream and mix until smooth and creamy.

Step 6

Gently fold in the chopped apple pie filling and the Cool Whip, with a rubber spatula, and mix gently just until combined. Don't mix to hard or else the cheesecake filling won't be as light and fluffy.

Step 7

Spread the filling into the springform pan over top the crust and smooth out the top. Cover it well with plastic wrap and place the cheesecake inside the fridge for at least 6 hours, or overnight is best.

Step 8

When ready to serve the cheesecake, prepare the topping by heating the caramel bits and heavy cream in a microwave-safe bowl for about 30 seconds and then stir well until it's smooth. Continue heating and stirring in 30 second increments as needed until it is melted and smooth.

Step 9

Stir the chopped apple pie filling and pecans into the melted caramel mixture until combined.

Step 10

Remove the cheesecake from the springform pan rim and scoop the topping onto the top of the cheesecake. Spread it into an even layer or leave it mounded in the center - whichever look you prefer. Cut the cheesecake into slices and serve.* For cleaner & easier slices, run hot water over the knife and then wipe it dry before slicing the cheesecake. You may have to do this every few slices to ensure clean and even slices.