Apple-Pecan Cheesecake

• 1-1/2 cups graham cracker crumbs
• 1-1/2 cups plus 2 Tbsp. packed brown sugar, divided
• 1/4 cup butter, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 tsp. vanilla
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 4 eggs
• 3 Granny Smith apples, peeled, chopped
• 3/4 cup chopped PLANTERS Pecans
• 1 tsp. ground cinnamon

1. Heat oven to 325F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Combine graham crumbs, 2 Tbsp.
4. sugar and butter; press onto bottom of prepared pan.
5. Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended.
6. Add sour cream; mix well.
7. Add eggs, 1 at a time, mixing on low speed after each just until blended.
8. Pour over crust.
9. Combine apples, nuts, cinnamon and remaining sugar; spoon evenly over cheesecake batter.
10. Bake 55 min.
11. or until center is almost set.
12. Cool.
13. Refrigerate 4 hours.
14. Use foil handles to lift cheesecake from pan before cutting to serve.

graham cracker crumbs, brown sugar, butter, philadelphia cream cheese, vanilla, s, eggs, apples, pecans, ground cinnamon

Taken from www.kraftrecipes.com/recipes/apple-pecan-cheesecake-94918.aspx (may not work)