For filling, in large mixing bowl beat cream cheese with an electric mixer on low speed until fluffy. Gradually beat in sweetened condensed milk. Add juice concentrate and eggs; beat on low speed just until combined. Stir in finely chopped apple.
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Pour filling into crust-lined pan. Place in a shallow baking pan in oven. Bake in a 375 degree F oven 35 to 40 minutes for 9-inch pan, or until center appears nearly set when gently shaken.
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Cool in pan on a wire rack for 15 minutes. Loosen crust from sides of pan and cool for 30 minutes more. Remove sides of pan; cool 1 hour.
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In a medium skillet poach apple slices in a small amount of boiling water for 1 minute or until softened; drain. Cover; chill cheesecake and apples separately at least 4 hours.
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To serve, arrange apple slices atop cheesecake. Drizzle with warm caramel topping.
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