In a small saute pan over medium heat, melt the butter.
Add the apple slices, cinnamon and cloves, toss until evenly combined. Saute for 3-4 minutes, until apples just begin to soften. Remove from heat.
Place the cheesecake on a serving plate. Pour approximately 1/3 cup of the Hershey’s syrup on top of the cake and spread to the edges.
Arrange the apples on top of the caramel, then drizzle with the remaining caramel.
Top with the candied pecans and serve.