Pre-heat oven to 350°. Grease and flour a 7 inch spring form cake pan.
Mix together crumbs, ground pecans and butter and spread evenly on the bottom of prepared cake pan. Bake for 5 minutes.
In medium pot add butter and melt over low heat, add brown sugar, chopped apples and cinnamon, stir to combine and continue cooking on low medium heat for approximately 10-15 minutes, stirring often, then add cornstarch, stir to combine and cook for approximately 3 minutes or until the mixture thickens, once it has thickened remove from heat and let cool. Then pour 3/4 of the mixture over the baked crust. (the other 1/4 set aside and refrigerate until needed).
In a medium bowl whip the cream cheese until light and fluffy, then add the sugar, vanilla and eggs, and beat until smooth. Pour over the apple mixture. Bake in pre-heated oven for approximately 30-35 minutes**. Cool and refrigerate 3 hours before serving or even over night. Top with Maple Caramel Sauce before serving. Enjoy!
MAPLE CARAMEL SAUCE
In a small pot add the 1/4 apple filling, caramel sauce and maple syrup heat just until warm, stirring to combine. Pour over chilled Apple Cheesecake and sprinkle with broken pecans. Serve.