Pecan Pie Cheesecake

• 1-1/4 cups graham crumbs
• 5 Tbsp. butter, melted, divided
• 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1-1/4 cups packed brown sugar, divided
• 1 tsp. vanilla
• 6 eggs, divided
• 1/4 cup dark corn syrup
• 1 cup coarsely chopped pecans

1. Heat oven to 350F.
2. Mix graham crumbs and 4 Tbsp.
3. butter; press onto bottom of 9-inch springform pan.
4. Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended.
5. Add 3 eggs, 1 at a time, mixing on low speed after each; until just blended.
6. Pour over crust.
7. Bake 30 min.
8. Meanwhile, mix remaining sugar and butter until blended.
9. Beat in remaining eggs and corn syrup; stir in nuts.
10. Remove cheesecake from oven; gently spoon nut mixture over cheesecake.
11. Return to oven.
12. Bake 40 min.
13. or until nut mixture is set.
14. Cool completely.
15. Refrigerate at least 4 hours.

graham crumbs, butter, cream cheese, brown sugar, vanilla, eggs, corn syrup, pecans

Taken from www.kraftrecipes.com/recipes/pecan-pie-cheesecake-183809.aspx (may not work)