Heat oven to 450 F. Beat butter and sugar at medium until light and fluffy. Blend in egg. Add flour and mix well. Spread dough onto bottom and sides of a 9-inch springform pan. Bake 10 minutes. Reduce over to 350 F. Beat cream cheese, 1/3 cup sugar, and flour til well blended. Add eggs, on at a time, mixing well after each addition. Blend in the sour cream. Toss apple in remaining sugar and cinnamon. Stir into cream cheese mixture. Pour over crust. Swirl 1/4 cup caramel topping into cream cheese mixture. Bake 45 minutes. Turn off oven and let cool in oven for 1 hour. Loosen cake from rim of pan and chill 4 hours or over night. Top with remaining caramel topping and pecans.