Crust:
1/3 cup margarine, softened
1/3 cup sugar
1 egg
1 1/4 cups flour

Filling:
16 ounces cream cheese, softened
2/3 cup sugar, divided
2 tablespoons flour
3 eggs
1/2 cup sour cream
1 cup apple; peeled and chopped
3/4 teaspoon ground cinnamon
1/2 cup caramel topping, divided
1/4 cup pecans, chopped

Heat oven to 450F. Beat margarine and sugar at medium speed of mixer until light and fluffy. Blend in egg. Add flour; mix well. Spread dough over bottom and sides of 9 inch springform pan. Bake for 10 minutes. Reduce oven temperature to 350F. Beat cream cheese, 1/3 cup sugar and flour at medium speed until well blended. Add eggs, one at a time, mixing well after each. Blend in sour cream. Toss apples with remaining sugar and cinnamon. Stir into cream cheese mixture. Pour over crust. Swirl 1/4 cup caramel topping into cream cheese mix. Bake for 1 hour. Loosen cake from rim of pan; cool before removing. Refrigerate. Top with remaining caramel topping and nuts.