Chocolate-Pecan Pie Cheesecake

• 3 cups PLANTERS Pecan Halves, divided
• 2 Tbsp. flour, divided
• 1 cup packed brown sugar, divided
• 1/4 cup butter, melted, divided
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 tsp. vanilla
• 4 eggs, divided
• 2 oz. BAKER'S Semi-Sweet Chocolate, chopped
• 1/3 cup dark corn syrup

1. Heat oven to 325 degrees F.
2. Use pulsing action to blend 2 cups nuts in blender until finely ground; mix with 1 Tbsp.
3. flour, 1/4 cup sugar and half the butter.
4. Press onto bottom of 9-inch springform pan.
5. Bake 10 min.
6. Beat cream cheese, 1/2 cup of the remaining sugar and vanilla in large bowl with mixer until blended.
7. Add 2 eggs, 1 at a time, mixing on low speed after each just until blended.
8. Pour cream cheese mixture over crust.
9. Bake 25 min.
10. Meanwhile, toss chocolate and remaining nuts with remaining flour in large bowl until evenly coated.
11. Beat corn syrup and remaining sugar, butter and eggs in medium bowl with whisk until blended.
12. Add to nut mixture; mix well.
13. Spoon nut mixture gently over cheesecake.
14. Bake 35 min.
15. or until center is almost set.
16. Run knife around rim of pan to loosen cake; cool before removing rim.
17. Refrigerate cheesecake 4 hours.

halves, flour, brown sugar, butter, philadelphia cream cheese, vanilla, eggs, chocolate, corn syrup

Taken from www.kraftrecipes.com/recipes/chocolate-pecan-pie-cheesecake-127766.aspx (may not work)