Blend graham crackers and butter together until grounded and well blended. Press at the bottom of a springform pan. Set aside.
Combine apple, 1 tbsp flour and cinnamon until apples are lightly coated. Set aside.
On a saucepan, on low heat combine evaporated milk, condense milk and caramels until smooth.
Drizzle 1/4 cup of pecan on the crust and sprinkle about a cup of the caramel mixture. Set aside.
On a large bowl, beat cream cheese and one tbsp flour until smooth. Add eggs and mix until well blended. Fold the apple mixture until just mixed.
Pour the mixture in the pan and drizzle with half of the remaining milk mixture.
Set IP in a CAKE setting. Add 2 cups of water in the IP pan and lower the springform pan using trivet or rack. Set to 30 minutes and do NPR for additional minutes.
Add chopped apples and chopped pecan to the remaining milk mixture. Add 2 tbsp sugar and cook for 10 minutes. Top to the cheesecake.
Refrigerate for 4 hours and serve.
