Preheat the oven to 350°F (175°C).

In a medium bowl, mix together crushed graham crackers and melted butter until all of the crackers are fully coated.

Press the cracker mixture firmly into a prepared 7-inch springform pan, covering the bottom.

Spoon 1.5 cups of apple pie filling evenly into the prepared crust and carefully spread it out.

In a large bowl, whip the cream cheese with an electric mixer until fluffy. Add the granulated sugar, vanilla extract, and eggs, beating until just smooth, only a few seconds. Do not overmix.

Pour the cheesecake mixture over the apple pie filling in the springform pan.

Bake in the preheated oven for 50-55 minutes, or until the edges are set and the center of the cake is slightly jiggly.

Remove from the oven and cool to room temperature on a wire rack.

In a small saucepan over medium-low heat, combine the caramel topping and 0.5 cup of apple pie filling. Heat gently for about 1 minute, stirring until warmed through.

Spoon the warm apple-caramel mixture over the top of the cooled cheesecake and spread evenly.

Refrigerate the cheesecake for at least 4 hours, or preferably overnight, until thoroughly chilled and set before serving.