Preparation

• Heat  oven to 350°F.
• Combine  crumbs and butter; press onto bottom of 13x9-inch pan.
• Mix  2 Tbsp. sugar and 1/2 tsp. cinnamon until blended; 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 centre 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.