• Preheat the oven to 350℉. Spray a 9-inch springform pan with nonstick spray.

PREPARE THE CRUST:

• In a medium bowl, stir together the graham cracker crumbs, melted butter, sugar and cinnamon. Press onto the bottom and 1-inch up the sides of the prepared pan. Bake for 10 to 12 minutes. Let cool.

PREPARE THE FILLING:

• Preheat the oven to 325℉.
• In a large bowl, use a hand mixer to combine the cream cheese, pureed cottage cheese, sugar and cornstarch until smooth. Beat in the eggs, vanilla and cinnamon.
• Spread ½ of the can of apple pie filling evenly into the cooled crust. Spoon the cream cheese mixture on top of the pie filling and spread evenly. Drizzle ¼ of the caramel on top. Use a butter knife to swirl the caramel gently into the cream cheese layer. Bake for 1 hour. Turn off the oven; open the door slightly. Let the cheesecake cool in the oven for 1 hour. Remove from the oven, and let it cool.
• Combine the remaining pie filling and remaining caramel. Heat in a small pan until spreadable. Spoon over the cooled cheesecake and spread evenly. Sprinkle the edge of the cheesecake with the toasted pecans. Refrigerate for at least a couple of hours (or overnight) before slicing and serving.