Preheat oven to 350°F (175°C).

Reserve 3/4 cup of apple pie filling.

Spread the remaining apple pie filling into the graham cracker crust.

In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth.

Add eggs one at a time, mixing well after each addition.

Pour the cream cheese mixture over the apple pie filling in the crust.

Bake for 35 minutes, or until the center is set.

Let the cheesecake cool to room temperature.

In a small saucepan, combine the reserved apple pie filling and caramel topping.

Heat over low heat for about 1 minute, or until spreadable.

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

Decorate the edge of the cheesecake with pecan halves and sprinkle the top with chopped pecans.

Refrigerate the cheesecake until ready to serve.