Prepare the apple layer. Measure out ¾ cup of the apple pie filling and set it aside for the topping. Pour the remaining pie filling into the prepared crust.

Make the filling. In a large bowl, beat the cream cheese, sugar, and vanilla until smooth. Whisk in the eggs and beat well.

Assemble. Pour the cream cheese mixture over the apple filling in the crust.

Bake. Bake for 35 minutes, until the centre is completely set.

Cool. Remove from the oven and let cool at room temperature.

Make the caramel-apple topping. In a small saucepan, combine the caramel topping with the reserved apple pie filling. Heat for about 60 seconds, until warmed through.

Top and garnish. Arrange the apple slices from the topping mixture around the edges of the cheesecake, then drizzle the caramel sauce evenly over the top. Garnish the edges with pecan halves, then top with the chopped pecans.

Chill and serve. Let the cheesecake chill before serving.