Raspberry-Pecan Cheesecake Bars

• 1-1/2 cups graham cracker crumbs, divided
• 1-1/2 cups PLANTERS Pecan Halves, toasted, finely chopped
• 1 cup sugar, divided
• 6 Tbsp. butter, melted
• 1/2 cup raspberry jam
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 tsp. vanilla
• 2 eggs

1. Preheat oven to 350F.
2. Mix graham crumbs, pecans, 1/4 cup of the sugar and the butter.
3. Reserve 1/2 cup of the crumb mixture; press remaining mixture onto bottom of 13x9-inch baking pan.
4. Bake 10 min.
5. Spread with jam; set aside.
6. Beat cream cheese in large bowl with electric mixer on medium until creamy.
7. Add remaining 3/4 cup sugar and the vanilla; beat until well blended.
8. Add eggs, one 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 center is almost set; cool completely.
12. Refrigerate at least 3 hours before cutting into bars.
13. Store any leftovers in refrigerator.

graham cracker crumbs, halves, sugar, butter, raspberry jam, philadelphia cream cheese, vanilla, eggs

Taken from www.kraftrecipes.com/recipes/raspberry-pecan-cheesecake-bars-106952.aspx (may not work)