Caramel and Apple Cheesecake Recipe

In a bowl, combine the crumbs, nuts, brown sugar and butter. Press onto the bottom and up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake 350 ° for 8-10 minutes or until lightly browned. Cool on a wire rack. In a small nonstick skillet coated with cooking spray, cook apples over medium heat for 6-8 minutes or until tender. Stir in cinnamon and nutmeg; set aside. In a bowl, beat cream cheese and sugar until smooth. Add egg substitute and sour cream just until blended. Stir in apple mixture and walnuts. Pour into crust. Place pan on a baking sheet. Bake at 350 ° for 45-55 minutes or until center is almost set. Turn oven off; leave cheesecake in oven with door ajar for 30 minutes. Remove from oven. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Before serving, drizzle with caramel topping. Refrigerate leftovers.