Pecan Pie Swirled Cheesecake Bars

• Crust
• 1 gal. graham cracker crumbs
• 2 cups granulated sugar
• 1 qt. unsalted butter, melted
• Pecan Swirl
• 2 cups dark brown sugar
• 1-1/3 cups pecan halves
• 2-1/2 cups light corn syrup
• 1/4 cup water
• 4 pouches PHILADELPHIA Cheesecake Batter

1. Crusts: Combine cracker crumbs, granulated sugar and butter; press onto bottoms of 4 parchment paper-lined half sheet pans (or 2 half sheet pans for trial recipe).
2. Pecan Swirl: Process brown sugar, nuts, corn syrup and water in food processor until loose paste is formed.
3. Pour 1 pouch of Batter into a bowl; stir until creamy.
4. Pour onto 1 prepared crust, spreading evenly with an off-set spatula.
5. Spoon 1 cup pecan mixture into a pastry bag fitted with a plain tip.
6. Insert tip just below surface of cheesecake and swirl mixture into batter while making small circles over the entire surface.
7. Repeat with remaining Batter and crusts.
8. Bake in 325 degrees F standard oven 35 to 40 min.
9. or until cheesecake is set, rotating halfway through baking.
10. Cool completely on cooling racks.
11. Refrigerate several hours or overnight.
12. Cut each pan into 24 squares.

crust, graham cracker crumbs, sugar, unsalted butter, brown sugar, pecan halves, light corn syrup, water, pouches philadelphia

Taken from www.kraftrecipes.com/recipes/pecan-pie-swirled-cheesecake-bars-155095.aspx (may not work)