Apple Pie Cheesecake With Warm Caramel Sauce

Process graham crackers, 1 tablespoon sugar, and 1/2 teaspoon cinnamon in a food processor until finely ground. Add butter and pulse 4 or 5 times or until blended.

Press mixture into bottom and 1 inch up sides of a 10-inch springform pan. Set aside.

Beat cream cheese at medium speed with an electric mixer until smooth. Combine 1 cup sugar, 3/4 teaspoon cinnamon, and nutmeg. Add to cream cheese, beating just until blended.

Add eggs, 1 at a time, beating just until blended after each addition. Add sour cream and vanilla, beating just until blended. Pour half of batter into prepared crust.

Combine apple pie filling and raisins in a medium bowl. Spoon evenly over cheesecake layer. Pour remaining half of cheesecake batter over fruit layer.

Bake at 325 degrees F for 1 hour and 15 minutes or until almost set. Remove from oven and run a knife around edge of pan, then release sides. Cool completely on a wire rack.

Cover and chill for 8 hours. Serve with warm caramel sauce. Store in refrigerator.