Preheat oven to 350 F and prepare a 7 or 8-inch cheesecake pan by lightly greasing it with butter.

Grind the pecans + graham crackers, until almost finely ground. Combine the pecan-graham cracker mixture, 3 tablespoons organic brown sugar, 1 teaspoon cinnamon and 4-5 tablespoons of melted Organic Valley Butter in a small bowl and mix with a spatula until well incorporated.

Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).

Bake the crust for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.

Begin by making the caramel sauce. Heat 1/2 cup organic brown sugar in a medium skillet on medium-high heat and stir constantly using a rubber spatula until clumps are formed. Add 3 tablespoons Organic Valley Butter and continue to stir until everything has melted and become a dark 'amber-like' color. Continue to stir consistently until fully melted and bubbly, about 2-3 minutes.

Now, slowly whisk in 1/4 cup Organic Valley Heavy Whipping Cream and continue stirring until well incorporated and sauce has fully thickened. Remove from heat and allow to cool slightly before using. Set aside.

In the bowl of an electric mixer, mix together on low speed: 16 ounces Organic Valley Cream Cheese, 3/4 cup organic pure cane sugar, and 4 tablespoons flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.

Next, add 2 teaspoons vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add 3 tablespoons Organic Valley Lowfat Sour Cream, 1/4 teaspoon sea salt and 1/2 teaspoon ground cinnamon and continue mixing. Lastly, add in the caramel sauce.

Change mixer attachment to a whisk and beat on medium-high speed for 5 minutes or so until completely smooth and lump-free.

Pour the batter into the prepared pan until 3/4 filled. Leave a bit of room at the top to prevent the cheesecake from spilling over while baking.

Bake the cheesecake for 35-40 minutes (until center comes out mostly clean when tested with a toothpick or knife), then turn off the oven and allow it to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecake from deflating.

Remove cheesecake from the oven and allow it to continue to cool for another 15-20 minutes, before putting it in the refrigerator for at least an hour.

In a large skillet of medium-high heat, add 3 tablespoons Organic Valley Butter and heat until melted. Add 4-5 tablespoons brown sugar, 1 tablespoon cinnamon, 1/4 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, pinch of ground cardamom, pinch of ground all spice and pinch of sea salt and stir until well combined and 'bubbly'.

Add the apples and toss until well coated and cook for 8-10 minutes, until tender and the sauce has thickened.

Once cheesecake has fully chilled, top with warm caramelized apple spice topping, slice and enjoy.