Apple-Pecan Cheesecake

• 1-1/2 cups Honey Maid Graham Crumbs
• 1/4 cup butter, melted
• 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1-1/2 cup packed brown sugar, divided
• 1 tsp. vanilla
• 1 cup sour cream
• 4 eggs
• 4 cups finely chopped peeled apples (about 3 medium) Safeway 1 lb For $0.99 thru 02/09
• 3/4 cup chopped pecans
• 1 tsp. ground cinnamon

1. Heat oven to 350F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Mix crumbs and butter; press onto bottom of prepared pan.
4. Beat cream cheese, 1 cup sugar and vanilla in large bowl with mixer until well blended.
5. Add sour cream; mix well.
6. Add eggs, 1 at a time, mixing on low speed after each just until blended.
7. Pour over crust.
8. Mix remaining sugar, apples, nuts and cinnamon; spoon over batter.
9. Bake 55 min.
10. or until centre is almost set.
11. Cool.
12. Refrigerate 4 hours.
13. Use foil handles to remove cheesecake from pan before cutting to serve.

honey, butter, cream cheese, brown sugar, vanilla, sour cream, eggs, peeled apples, pecans, ground cinnamon

Taken from www.kraftrecipes.com/recipes/apple-pecan-cheesecake-94548.aspx (may not work)