Caramel-Apple Cheesecake

2 cups graham cracker crumbs
1/2 cup butter, melted
1/3 cup granulated sugar
1 cup finely chopped pecans, toasted
Vegetable cooking spray
1 (12-ounce) package STOUFFER'S® Harvest Apples
3 tablespoons all-purpose flour
1/4 cup butter
2 cups firmly packed light brown sugar, divided use
4 (8-ounce) packages cream cheese, softened
4 large eggs
1 tablespoon vanilla extract
Whipped cream (optional)

Garnish: Toasted chopped pecans

Caramel-Apple Sauce:
1 (12-ounce) package STOUFFER'S® Harvest Apples
1 cup sour cream
1 ( 16-ounce) package light brown sugar

1. Stir together first 4 ingredients; press mixture evenly on bottom and three-fourths up sides of a 10-inch springform pan coated with cooking spray. Freeze 20 minutes.
2. Thaw harvest apples in microwave at MEDIUM (50% power) 6 to 7 minutes; let stand 2 minutes. Stir together apples and flour.
3. Melt 1/4 cup butter in a large skillet over medium-high heat; add apple mixture and 1/2 cup brown sugar. Cook, stirring constantly, 3 to 4 minutes or until mixture is thickened. Remove from heat.
4. Beat cream cheese and remaining 1 1/2 cups brown sugar until blended; add eggs, 1 at a time, beating after each addition. Add vanilla; beat until blended. Pour half of mixture into prepared crust. Gently spoon apple mixture on top, spreading to within 1-inch of edge. Spoon remaining cream cheese mixture over apple mixture, starting at outer edge and working toward the center.
5. Bake at 350°F (175ºC) for 1 hour. Turn off oven, and let cheesecake stand in oven 30 minutes. Cool on a wire rack. Chill 8 hours. Serve with Caramel-Apple Sauce and, if desired, whipped cream. Garnish, if desired.
6. Caramel-Apple Sauce: Thaw harvest apples in microwave at MEDIUM (50% power) 6 to 7 minutes; let stand 2 minutes.
7. Stir together sour cream and brown sugar in a large saucepan. Cook over low heat, stirring constantly, 4 to 5 minutes or until sugar is melted and mixture is smooth. Stir in apples. Cool. (Mixture will thicken.) Chill, if desired.

Makes 12 servings.