Raspberry-Pecan Cheesecake Bars

• 1-1/2 cups graham crumbs, divided
• 1-1/2 cups pecan halves, toasted, finely chopped
• 1 cup sugar, divided
• 6 Tbsp. butter, melted
• 1/2 cup Kraft Pure Raspberry Jam
• 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1 tsp. vanilla
• 2 eggs

1. Heat oven to 350F.
2. Combine graham crumbs, nuts, 1/4 cup sugar and butter.
3. Reserve 1/2 cup crumb mixture; press remaining crumb mixture onto bottom of 13x9-inch pan.
4. Bake 10 min.
5. Spread with jam.
6. Beat cream cheese in large bowl with mixer until creamy.
7. Add remaining sugar and vanilla; mix well.
8. Add eggs, 1 at a time, beating after each addition just until blended.
9. Carefully spread over jam; sprinkle with reserved crumb mixture.
10. Bake 30 min.
11. or until centre is almost set; cool completely.
12. Refrigerate 3 hours before cutting into bars.

graham crumbs, pecan halves, sugar, butter, cream cheese, vanilla, eggs

Taken from www.kraftrecipes.com/recipes/raspberry-pecan-cheesecake-bars-185694.aspx (may not work)