White Chocolate Cherry Pecan Cheesecake

• 1 cup PLANTERS Pecan Halves, toasted, divided
• 1 1/2 cups HONEY MAID Graham Cracker Crumbs
• 1/4 cup sugar
• 1/4 cup (1/2 stick) margarine or butter, melted
• 3 packages (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 can (14 oz.) sweetened condensed milk
• 1 package (6 oz.) BAKER'S White Chocolate, melted
• 2 teaspoons vanilla, divided
• 4 eggs
• 1 can (21 oz.) cherry pie filling
• 1 cup thawed COOL WHIP Whipped Topping

1. oven to 300u0b0F if using a silver 9-inch springform pan (or to 275u0b0F if using a dark nonstick 9-inch springform pan). Reserve 16 of the pecan halves for garnish. Finely chop remaining pecans; mix with graham crumbs, sugar, and margarine. Press firmly onto bottom of pan.
2. cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add sweetened condensed milk, beating until well blended. Add chocolate and 1 tsp. of the vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
3. 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
4. pie filling and remaining 1 tsp. vanilla; spoon over cheesecake. Top with whipped topping and reserved pecans. Cut into wedges to serve. Store leftover cheesecake in refrigerator.
5. Calories: 480
6. Total fat: 31 g
7. Saturated fat: 16 g
8. Cholesterol: 110 mg
9. Sodium: 330 mg
10. Carbohydrate: 44 g
11. Dietary fiber: 2 g
12. Sugars: 36 g
13. Protein: 8 g
14. Vitamin A: 15% DV
15. Vitamin C: 0% DV
16. Calcium: 15% DV
17. Iron: 4% DV

halves, honey maid, sugar, margarine, philadelphia cream cheese, condensed milk, s white chocolate, vanilla, eggs, cherry pie filling

Taken from www.myrecipes.com/recipe/white-chocolate-cherry-pecan-cheesecake (may not work)