• Preheat oven to 350°F. Lightly butter the bottom and the sides of a 9” nonstick springform pan. I like to put a ring of parchment paper in the bottom to make it easier to remove from the pan to a serving platter.

Graham Cracker Crust

• Prepare graham cracker crust by mixing all 3 ingredients together.
• Press crumbs into bottom and ½ way up the sides of the pan.

Apple Filling

• In a medium saucepan over low heat, stir together butter, diced apples, brown sugar, cornstarch, and cinnamon. When butter has melted, turn heat to medium and bring to a simmer. Simmer for 5 minutes, stirring occasionally.
• Remove from stovetop and stir in vanilla extract. Place in refrigerator to cool while preparing cheesecake.

Cheesecake

• Beat cream cheese until light & fluffy.
• Gradually beat in sugar then add eggs one at a time. Mix well.
• Fold in sour cream and vanilla extract.
• Pour half of the cheesecake batter into the prepared springform pan. Dollop half of the caramel syrup on top and swirl lightly with a sharp knife or skewer. Try not to touch the graham cracker crust underneath.
• Remove cooled apple filling from refrigerator and, using a slotted spoon to remove some of the excess liquid, spread half of the filling over cheesecake batter.
• Top with remaining cheesecake batter. Swirl remaining caramel syrup into batter trying not to touch apple mixture.
• Top with remaining apple filling that has been drained of excess liquid.

Crumb Topping

• In a small bowl, combine flour, brown sugar and cinnamon. Add soft butter and mix together using a fork. You want it to look like crumbs and not a thick paste when you are done. Stir in toffee bits.
• Crumble with your fingers over the top of the apple filling.
• Set the cheesecake on top of a parchment lined cookie sheet and place on the middle rack of your preheated oven.
• Bake for 65-75 minutes or until the sides are set and the middle jiggles just slightly. Check the cheesecake at the 50-minute mark to see if the top is getting too brown. If so, cover lightly with aluminum foil.
• At the end of the cooking time, turn off the oven and leave the cheesecake in the oven for 1 hour.
• Remove from oven and set on wire rack to cool completely. Once cool, place in refrigerator for at least 4 hours or, even better, overnight. Note: Leave the outer ring of the springform pan on while the cheesecake cools in the refrigerator.
• To serve: Run a knife around the edge of the cheesecake to make sure it won’t stick when removing the outer ring. Remove the ring and place cheesecake on a serving platter. Cut slices with a very sharp knife and place on a plate drizzled with caramel sauce, if desired. Or for even more decadence, drizzle caramel syrup over each slice.