• Cooking Time: 150
• Servings: 12-16
• Preparation Time: 30
• cream cheese, 4
• kraft carmels, 1 bag
• 1/3 cup heavy cream or half and half
• eggs, 4 whole, 2 yolks
• sugar, 3/4 cup
• apples, 1 can southern fried apples
• pecan sandies cookies, 1 bag
• vanilla, 1 teaspoon
• flour, 1 teaspoon
• reynolds parchment paper
• 9 or 10" springform pan

1. Cut circular piece of reynolds parchment paper using springform pan as template and place in bottom of pan.
2. Using pecan sandies cookies crushed in food processor, place in pan as crust, packing cookie crumbs firmly on bottom and up the sides of the pan making sure there are no holes in crust.
3. Bake crust at 350 degrees for 10 minutes.
4. Place strained apples, slicing thicker ones, on crust bottom for first layer.
5. Blend room temperature cream cheese in food processor until smooth.
6. Add sugar and blend.
7. Add vanilla and flour and blend.
8. Add eggs, one at a time, followed by the two yolks.
9. Meanwhile, in a double boiler, melt carmels with heavy cream or half and half.
10. Add melted carmels to cheesecake batter and blend.
11. Pour cheesecake batter over crust with apples making sure large air bubbles are blended out.
12. Bake at 225 degrees, having a pan of boiling water on bottom rack of oven for moisture during baking process, for 2-2 1/2 hours or until center of cheesecake, when you jiggle the pan, no longer appears liquid.
13. Remove from oven, and using a thin knife, go around the edges of the pan to prevent cracking during cooling process.
14. Cool on rack for minimum of 4 hours before removing springform pan edges.
15. (Parchment paper aids in ease of moving cheesecake from pan bottom to cake plate.)
16. Refridgerate overnight.

I love to make cheesecakes and create new flavors. I experimented all summer long to come up with this fall favorite.