In a saucepan, bring the water, syrup and sugar to a boil. Cook without stirring until the caramel turns an amber colour. Remove from the heat and gradually add the cream. Beware of splattering. Bring back to a boil until smooth. Add the butter and stir 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, process the cookies into fine crumbs. Transfer to a bowl, add the butter and mix thoroughly. Press lightly onto the bottom of the pan and bake for about 10 minutes or until the crust has lightly browned.
In the bowl of a food processor, combine the sugar and flour. Add the cream cheese, sour cream and egg and purée until smooth, taking care to scrape down the sides a couple of times. Pour over the crust and bake for about 40 minutes. The centre should still be slightly wobbly.
Run a thin blade between the pan and the cake and unmold.
Meanwhile, in a skillet, brown the apples in the brown sugar and butter until tender. Add the pecans and rolled oats and mix thoroughly. Spread over the cake right out of the oven. Let cool for about 1 hour. Cover and refrigerate for 6 to 8 hours or until completely chilled.
Drizzle caramel sauce over the cake just before serving.
Serve the remaining caramel sauce with ice cream or cake.
The caramel sauce will keep for several weeks in the refrigerator. When ready to serve, warm up for a few seconds in the microwave oven.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.