30 ml (2 Tbsp) water
30 ml (2 tablespoons) corn syrup
180 ml (3/4 cup) sugar
125 ml (1/2 cup) 35% cream
30 ml (2 Tbsp) butter
200 g (7 oz) cat tongue cookies
75 ml (1/3 cup) unsalted butter, melted
125 ml (1/2 cup) sugar
30 ml (2 tablespoons) flour
250 g (8 oz) cream cheese, tempered
125 ml (1/2 cup) sour cream
2 Cortland apples, peeled, seeded and diced
60 ml (1/4 cup) brown sugar
30 ml (2 tablespoons) unsalted butter
60 ml (1/4 cup) chopped pecans
60 ml (1/4 cup) quick-cooking rolled oats
In a saucepan, bring water, syrup and sugar to a boil. Cook without stirring until the mixture turns amber. Off the heat, gradually add the cream. Watch out for splashes. Bring to a boil again until the mixture is smooth. Add the butter and stir well until melted. Let cool.
With the rack in the middle position, preheat the oven to 180°C (350°F). Butter a 20-cm (8-inch) springform pan.
In the bowl of a food processor, cut the cookies into thin breadcrumbs. Transfer to a bowl, add the butter and mix well. Lightly press into the bottom of the pan and bake for about 10 minutes or until the crust is lightly browned.
In the bowl of a food processor, combine the sugar and flour. Add the cream cheese, sour cream and egg, and stir until smooth, scraping the sides. Pour over the crust and bake for about 40 minutes. The centre should be slightly shaky.
Meanwhile, in a skillet, brown the apples in the brown sugar and butter until tender. Add the pecans, oatmeal and stir. Spread on the cake as soon as it comes out of the oven. Let cool for about 1 hour. Cover and refrigerate for 6 to 8 hours or until completely chilled.
Pass a knife blade around, between the mould and the cake, then unmould. Drizzle the caramel sauce over the cake before serving.