Reserve 3/4 cup of apple pie filling and set aside. Spoon remaining apple pie filling into shell.
In a large bowl combine cream cheese, sugar and vanilla. Beat until smooth then add eggs and mix well. Pour over apple filling in crust.
Bake at 180 degrees C for 35 minutes or until centre is set. Remove from oven and cool to room temperature.
Mix reserved apple filling and caramel topping in a small saucepan. Heat for about 1 minute. Arrange apple slices around outside edge of cheesecake. Spread caramel sauce evenly over. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Chill until ready to serve.