Caramel Apple Cheesecake

1. Place a greased 9-inch springform pan on a double thickness of heavy duty foil, about 18 square inches. Securely wrap foil around pan.
2. In a small bowl, combine cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1 inch up the sides of prepared pan. Place on a baking sheet. Bake at 350ºF for 10 minutes or until lightly browned. Cool on a wire rack.
3. In a heavy saucepan over medium-low heat, melt unwrapped caramel squares and milk until smooth and melted. Pour 1 cup over crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside.
4. In a large bowl, beat the cream cheese, 1 tablespoon flour and remaining 1/2 cup sugar until smooth. Add eggs; beat on low speed just until combined. Combine apples, cinnamon and remaining 1 tablespoon flour. Fold into cream cheese mixture then pour into the crust.
5. Place springform pan in a large baking sheet; add 1 inch of hot water to the larger pan. Bake for 40 minutes. Reheat reserved caramel mixture if necessary, gently spoon over cheesecake, and top with remaining 1/4 cup pecans.
6. Bake 10-15 minutes longer or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight before serving.