Preheat oven of 180ºC . Combine graham cracker crumgs. quarter cup sugar and butter, press onto sides and bottom of a 23 cm springform pan. Unwrap caramels; place in a 2 litre heavy saucepan. Add evaporated milk. Melt caramels over low heat, stirring until smooth. reserve half cup melted caramel mixture. Pour remaining caramel mixture over crust in pan. Sprinkle half of the chopped pecans over caramel in crust. Beat cream cheee and half cup sugar until smooth. Add eggs, one at a time, beating until smooth after each addition. Toss together 1 cup chopped apple, flour and cinnamon, fold into cream cheese mixutre. Spoon cream cheese mixture over caramel crust. Bake 40 minutes. Combine reserved caramel and remaining half cup chopped apples. Spread over cheesecake, sprinkle with remaining pecans. Continue baking 15 minutes. Loosen cake from rim of pan. Chill before serving. Refrigerate unused portion. Makes dozen servings!!!