Crunchy Walnut Cheesecake

• 1 qt. graham cracker crumbs
• 1-1/4 qt. finely chopped toasted walnuts, divided
• 1-1/4 cups brown sugar, firmly packed
• 1-1/4 cups unsalted butter, melted
• 1 gal. PHILADELPHIA Original Cream Cheese, softened
• 3 Tbsp. vanilla
• 1-1/2 qt. canned sweetened condensed milk
• 15 each eggs
• 2 cups brown sugar, firmly packed
• 2 cups whipping cream

1. Combine cracker crumbs, 2-1/2 cups of the walnuts (or 1/2 cup for trial recipe), the 1-1/4 cups brown sugar (or1/4 cup brown sugar for trial recipe) and the butter.
2. Press 1-3/4 cups of the crumb mixture firmly onto bottom of each of 5 (9-inch) springform pans (or 1 springform pan for trial recipe).
3. Place cream cheese in large bowl of electric mixer fitted with paddle attachment.
4. Beat on medium speed 1 to 2 min.
5. or until creamy.
6. Add vanilla; mix well.
7. Gradually add sweetened condensed milk, beating well after each addition.
8. Add eggs, 1 at a time, beating just until blended after each addition, stopping mixer to scrape side of bowl as needed.
9. Pour about 1-1/4 qt.
10. of the filling over each crust.
11. Bake in 300F-standard oven for 1 hour to 1 hour 10 min.
12. or until center of each cheesecake is almost set.
13. Remove to wire racks.
14. Run knife or metal spatula around rim of each pan to loosen cake; cool before removing rim of pan.
15. Mix 2 cups brown sugar (or 1/3 cup brown sugar for trial recipe) and the cream in heavy saucepan; cook on medium heat 5 to 10 min.
16. or until slightly thickened, stirring occasionally.
17. Cool to room temperature.
18. Stir in remaining 2-1/2 cups walnuts (or 1/2 cup for trial recipe).
19. Spoon about 1/2 cup of the topping over each cheesecake.
20. Refrigerate several hours or until chilled.

graham cracker crumbs, walnuts, brown sugar, unsalted butter, philadelphia original cream cheese, vanilla, condensed milk, eggs, brown sugar, whipping cream

Taken from www.kraftrecipes.com/recipes/-3019.aspx (may not work)