1. Preheat oven to 325°F. Set aside ¾ cup of apple pie filling; strain remaining filling.
2. Microwave caramels and heavy cream in a microwavable bowl on HIGH for 2½ minutes or until caramel is melted, stirring after 1½ minutes. Set aside.
3. Beat cream cheese and sugar in the bowl of an electric mixer at medium speed until fluffy. Add sour cream, eggs, vanilla and cinnamon mixing until just incorporated. Beat in melted caramel mixture on low speed. Stir in strained apple pie filling.
4. Pour the filling into prepared crust. Place on a sheet pan and place into the oven. Pour water on the sheet pan so it is ¼ of the way up the edge of the pan. Bake 1 to 1¼ hours, or until cheesecake has set and does not appear liquid when tapped lightly on edge. Allow to cool on a wire rack for 1 hour then refrigerate until completely chilled. Garnish with reserved pie filling.
To remove cheesecake from oven, slide a wide metal spatula under the cooked cheesecake and carefully remove it from the water and transfer to a wire rack. If possible, allow water to cool in the oven before removing. If not, carefully side the pan out of the oven and pour the water into a large bowl to make it easier to carry to a sink.