Mix graham cracker crumbs with the melted butter and sugar together. Press into the bottom of a 9-inch spring form pan. Set aside to prepare cheesecake filling.
Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add the eggs, one at a time and continue to mix until everything is blended.
Pour the filling over the crust.
Bake for 55 minus in a preheated 324 degree oven or until the center is almost set. Loosen the cake from the rim of the pan and cool before removing the rim completely.
Refrigerate four hours before serving.
Caramel Apple Topping:
Melt butter in a skillet over medium heat. Add sugar and lemon juice. Cook for 5 to 6 minutes stirring constantly until mixture turns a light golden brown.
Add the apple slices and cinnamon. Continue to cook for an additional 15 minutes or until the apples are softened.
Remove from heat and let cool before placing on top of the cheesecake followed by the chopped pecans.
Notes
Make sure the cream cheese is at room temperature.
Make sure the eggs are also at room temperature.
Try very hard not to over-mix the batter.
Bake the cheesecake in a water bath or bain-marie for the fancy French term. It really is just what it translates to, a water bath for your cheesecake that helps the heat to disperse evenly which will give you a cheesecake without the dreaded cracks.
Allow the cheesecake to cool completely before refrigerating it.
Pour the cooled apple caramel topping on top of the cheesecake at least 30 minutes before serving.