Preheat oven to 350 degrees. Mix crumbs, pecans, sugar, cinnamon and butter. Press into 3 mini springform pans (4 in. diameter). You can also use a 9-inch springform pan to make one large cheesecake. The crust should be about ¼ inch thick. If you are using the mini springform pans, you will probably have some of the crumb mixture left over. Bake 8-10 minutes, until crust is firm and lightly browned.

Using a mixer, beat the cream cheese and ½ cup sugar at medium speed until well-blended. Add eggs, one at a time, mixing well after each. Stir in vanilla. Pour over crust.

In a small bowl, combine ⅓ cup sugar and cinnamon. Toss apples in sugar/cinnamon mixture. Arrange apples on top of cheesecakes. Top with chopped pecans.

Wrap bottom of springform pan(s) with aluminum foil, about halfway up the sides of the pan. Lay pans in a baking pan or cookie sheet with sides. Pour in hot water until water is just below the top of the foil. Bake for 45-50 minutes if making mini cheesecakes, 1 hour and 10 minutes if making a large cheesecake. Refrigerate cheesecake overnight or at least 4 hours.