Preparation

• Heat oven to 350°F.
• Combine graham crumbs and butter; press onto bottom of 13x9-inch pan.
• Mix 2 Tbsp. sugar and 1/2 tsp. cinnamon; reserve for later use. Beat cream cheese with remaining sugar and cinnamon with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Toss apples with reserved sugar mixture; spoon over cheesecake batter.
• Bake 45 min. or until center is almost set. Cool. Refrigerate 4 hours.
• Microwave caramels and water in microwaveable bowl on HIGH 45 sec. or until sauce is smooth when stirred. Drizzle over cheesecake just before serving.