Mix the cream cheese, the sugar and the vanilla at medium speed with an electric mixer until well blended. Add the eggs; mix until blended. Blend in the apple juice concentrate. Pour the batter into the ready-to-use graham cracker pie crust.
Bake for 40 minutes, or until the center is almost set. Cool. Refrigerate for 3 hours or overnight. Drizzle with the caramel topping and sprinkle with the chopped peanuts, if desired, before serving. Garnish with apple slices. Makes 8 servings.